Skip to main content

Chestnuts Glace

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Chestnut and syrup work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 87 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chestnuts Glace

Ingredients

Directions

  1. Skin the chestnuts and cover them with cold water.

  2. Cook gently until tender, then drain and drop them in cold water.

  3. After two hours, drain again and place in a bowl.

  4. Cover with boiling rich syrup and let stand for twelve hours.

  5. Drain the syrup, bring it to a boil, and pour it over the chestnuts again.

  6. Cover and let stand for another twelve hours.

  7. Repeat this process three times, then drain the syrup and the chestnuts are ready for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chestnut + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together87 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Oranges in SyrupOranges in Syrup9 recipesSyrup SauceSyrup Sauce6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes