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Ingredients
- 1 pt Chestnuts
- 1 lb Loaf sugar
- 1/4 x Vanilla bean
- 1 c. Water
Directions
- Peel the chestnuts whole.( Make 1/2 inch slit on flat sides of chestnuts with sharp knife. To 1 pint of chestnuts add in 1 tsp. butter, heat over fire, shaking all the time, till butter is melted. Llet stand in oven 5 min. then remove outside shell and inner at the same time.) Cover peeled chestnuts with fresh boiling water and a little sugar and cook till tender but not broken, drain. Boil sugar and water, without stirring till syrup begins to discolor, dip chestnuts in at once, leave them in 5 min.Take out carefully with silver fork, place on hot sieve in hot place. Next day heat syrup, repeat dipping and drying processes. Place in tiny paper cases or possibly lift each carefully with a fork, so they don't break, put them in a bottle or possibly jar, and cover with the boiling syrup. Seal and set aside. Will keep
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