4 dozen chestnuts
1 pint milk
4 ounces sugar
2 lemons

For garnish
sugar

Prepare three or four dozen chestnuts [roasted and peeled].

Put in a pan with a pint of milk, or more, according to the number of chestnuts, three or four ounces of sugar, and the juice of one or two lemons.

Cook over a slow fire for about half an hour.

Sprinkle with castor sugar.

Serve hot or cold.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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