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Parmesan

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Butter
  2. Rub
  3. 3 gills white stock
  4. 4 lemon
  5. 1 teaspoonful cornflour
  6. Water
  7. 4 lb. chestnuts
  8. Cream
  9. Marrons
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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. Make the sauce quite hot in a small saucepan, mix in the cheese gradually without allowing it to boil, and add the butter, broken in small pieces, or the cream just before serving.
  2. Note.-—The cream ov extra buttey may be omitted if considered too rich.
  3. 683.
  4. Chestnut Sauce, White (Sauce aux Marrons) 4 lb.
  5. chestnuts, 1 bay-leaf.
  6. 3 gills white stock.
  7. 2 table-sps.
  8. cream.
  9. Rind of 4 lemon.
  10. Seasoning.
  11. Remove the brown outside skin from the chestnuts, and throw them into a saucepan of boiling water.
  12. Boil for a few minutes, then drain and peel off the inside skin.
  13. Put them back into the eaucepan with the stock, bay-leaf, and thinly peeled rind of half lemon, and simmer slowly for one houp or longer until the chestnuts are quite soft and pulpy.
  14. Rub them and the stock through a haip sieve with a wooden spoon, and return again to the saucepan.
  15. Add the cream, season to taste, and stir until boiling.
  16. Serve very hot.
  17. Note.—Half a gill of milk may be used instead of the cream, but it should be mixed with 1 teaspoonful cornflour, and allowed to cook longer in the sauce.
  18. This sauce is good served with boiled or roast poultry.
  19. 684.
  20. Chestnut Sauce, Brown (Sauce

Plating

Cookware for this recipe

  • Saucepan
  • Vegetable peeler
  • Wooden spoon
  • Sieve
  • Colander