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What You Need:
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2 pound large chestnuts
2 pound sugar
6 tablespoons orange-flower water
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Translate this recipe:
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| How To Cook: |
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1. Shell chestnuts: to do this, score across the rounded side of each nut with a sharp knife, spread in a baking tin and put in a slow oven for 10-15 minutes, then peel off the shell and inner skins as soon as the nuts are cool enough to handle.
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2. Boil the chestnuts in a little water and drain.
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3. Now cook them in 6 tablespoons orange-flower water with 2 pound sugar and a few drops of vanilla essence, stirring occasionally, until quite soft.
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4. To test, drop a little of the mixture into cold water-if it goes solid, the preserve is ready.
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5. Pot at once in warmed jars, and cover when cold.
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