1 lb French or Italian chestnuts
Milk
Sugar
Whipped cream
Cinnamon (or vanilla)

"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."

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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