Mont Blanc
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- 1 lb French
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Monte Bianco, Dolce di Castagne 1 lb French or Italian chestnuts Milk, sugar, whipped cream, cinnamon Boil the chestnuts for two hours and then peel off the shells and inner skins.
- Put them over the fire with a little milk, and mash them to a paste, adding more milk if necessary, to make them of about the consistency of mashed potatoes.
- Flavor with sugar and cinnamon.
- Pass them through a sieve or potato ricer to form a mound on the plate on which the Mont Blanc is to be served.
- Decorate with a generous quantity of whipped cream just before serving.
- Vanilla or a little wine may be used for flavoring instead of cinnamon.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Vegetable peeler
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Sieve