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Chestnut Pudding in Aspic, a la Camille

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Ingredients 11 ingredients

  1. Dip
  2. one cup of the juice that
  3. One pound chestnuts
  4. Aspic
  5. Water
  6. six tablespoons gelatine
  7. six tablespoons brandy
  8. Cut
  9. one cup sugar
  10. one lemon
  11. half pint whipped cream
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. One pound chestnuts, one cup sugar, six tablespoons brandy, one lemon, seven tablespoons dissolved Cox’s gelatine, half pint whipped cream.
  2. How to Make It.
  3. Cook chestnuts in water ten minutes and peel while hot.
  4. Put them in cup of water, three-quarters cup sugar, three tablespoons brandy, juice of half lemon and the rind, and cook until tender;
  5. leave in the juice until cold.
  6. Glaze a mould with lemon aspic;
  7. when chestnuts are cold, arrange some of them at the bottom of the mould half inch apart.
  8. Fill each space with whipped cream that contains some gelatine.
  9. Cover 'with aspic.
  10. Cut the rest of the chestnuts in small pieces;
  11. add to one cup of the juice that the nuts are cooked in six tablespoons gelatine, three tablespoons brandy, juice of half lemon, half cup sugar.
  12. Stir on ice until cold;
  13. add the whipped cream — carefully.
  14. Fill and leave on ice until ready to serve.
  15. Dip in warm water, turn out on a paper doily.
  16. Serve with whipped cream as a dessert for luncheon or dinner.

Plating

Cookware for this recipe

  • Whisk
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon