Cut the shells carefully off 2 lbs. chestnuts, then put them into a saucepan with enough cold water to cover, and one ounce of flour (this cleanses them). Boil till tender, about half an hour. When cooked take out and remove all husks, being careful not to break them. Then pack closely into an earthenware vessel.
Make a syrup of 2 cups sugar and 1 cup cold water, add about 1 inch of vanilla pod, and cook to 218 deg. Fahr. Remove the pod and pour the syrup when nearly cold over the chestnuts. Bring to simmering point and allow to get cold. Let the chestnuts stand in the syrup for 2 or 3 days, adding more syrup if required (the second syrup should be hot, or, if added cold, chestnuts should be heated in it before), then drain the chestnuts. Put back into the saucepan, pour on some fresh syrup, boil to 220 deg. F. Bring carefully to the boil, then grain the syrup slightly by rubbing the spoon against the sides of the pan to give a cloudy appearance. Lift out the chestnuts and drain well. When dry put into paper cases.