1 pound chestnuts
1/2 cup water
1 cup sugar
1 teaspoon almond extract

Boil sugar, water and almond extract together until you have a thick syrup; beat well with a wooden spoon until frothy and white.

Boil chestnuts about 15 minutes, peel, skin and dip into syrup to coat.

Remove with a skimmer and let dry.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [behind chestnut] -- Auguste Renoir, Mixed Flowers, 1869.

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