chestnuts✪ Chestnut Sauce, Brown until quite tender, then remove the
brown rind and the skin under it, and jjut them
into a mortar with a tea-spoonful of salt, half a
tea-spoonful of popper, half a tea-spoonful of
sifted sugar, and a piece ef butter about the
size of a walnut. Pound these together to a
smooth paste, which must be put into a sauce-
pan, and mixed with a breakfast-cupful of milk
or cream ; stir the liquid till it boils. This
sauce is excellent for boiled fowls. Time to boil
the chestnuts, one hour- and a half. Probable
co.st, 2d. or 3d. per pint, if made with ndlk.
Sufficient for one fowl.
Chestnut Soup. — Take off the outer rind
from fifty chestnuts, and put them into a
saucepan of cold water. Place them on the fire,
and when the water is just upon the point of
boiling, take them out and remove the under
skin. Stew them in sufficient stock to cover
them until quite tender ; put them in a mor-
tar, and pound them to a paste, reserving a
dozen to be placed whole in the soup just before
it is dished. Pound -svith the paste two table-
spoonfuls of bread-crunibs, two tea-spoonfuls
of salt, half a tea-spoonful of pepper, and half
a nutmeg grated. j\Iix with it very gradually
the stock in which the chestnuts were boiled,
if its sweetness is not objected to, allowing a
quart of the mixture and a pint of milk✪ Chestnut Soup to every
quart of stock. Boil all together once more, with
the chestnuts which were reserved, and if the
soup is too thick, add a little more stock. Be-
fore serving, place some fried sippets in the
tureen. The stock maj' be either made from
meat or from vegetables alone. Time, two and
a half hours. Sufficient for eight or nine per-
sons. Probable cost, exclusive of the stock, lOd.
per quart.
Chestnuts, Compote of.— Take thirty
large chestnuts, peel oft' the outer brown skin,
and put them into a saucepan of cold water.
Wlien the water is just on the point of boiling,
take them off, remove the second skin, and be
careful not to break the chestnuts. Make a
syrup with a breakfast-cupful of water and a
quarter of a pound of sugar, adding a glass of
sherry and the rind of half an orange or a lemon
cut verj- thi✪ Chestnuts, Compote ofn. Put the chestnuts into this, and
let them simmer gently for twenty minutes.
Strain the syrup over the chestnuts, and serve
hot. Sift a little sugar over them. Time,
about forty minutes. Probable cost, chestnuts,
3d. or 4d. per pint. The above quantity will
make a modei-ate-sized dish.
Chestnuts, Pur^e of.— Take fifty large
chestnuts — those are the best which have no
division, and, when the skin is removed, are
entire. Take off the outer bro'vvTi skin, and
boil the chestnuts until the inner skin will come
off easily, when it also must bo removed.
Having done this, put the chestnuts into a
saucepan with sufficient white stock to cover
them, and boil them gently until they are quite
soft, when they must be pressed, while hot,
through a -wire sieve. The pulp must then be
put into a stewpan, wath a piece of butter about
the size of a walnut, a cupful of cream or new
milk, half a cupful of the stock in wliich they
were simmere✪ Chestnuts, Purée ofd, and a little siilt, pepper, and
sugar. Stii- this over the fire until quite hot,
when it may be placed in the middle of a dish of
cutlets. Time, two hours. Probable cost of
chestnuts, 3d. or 4d. per pint. Sufficient for
four or five persons.
Chestnuts, Roasted for Dessert. —
Page 353 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
chestnuts until quite tender, then remove the brown rind and the skin under it, and put them into a mortar with a tea-spoonful of salt, half a tea-spoonful of popper, half a tea-spoonful of sifted sugar, and a piece of butter about the size of a walnut. Pound these together to a smooth paste, which must be put into a saucepan, and mixed with a breakfast-cupful of milk or cream ; stir the liquid till it boils. This sauce is excellent for boiled fowls. Time to boil the chestnuts, one hour and a half. Probable cost, 2d. or 3d. per pint, if made with milk. Sufficient for one fowl.
Chestnut Soup. — Take off the outer rind from fifty chestnuts, and put them into a saucepan of cold water. Place them on the fire, and when the water is just upon the point of boiling, take them out and remove the under skin. Stew them in sufficient stock to cover them until quite tender ; put them in a mortar, and pound them to a paste, reserving a dozen to be placed whole in the soup just before it is dished. Pound with the paste two tablespoonfuls of bread-crumbs, two tea-spoonfuls of salt, half a tea-spoonful of pepper, and half a nutmeg grated. Mix with it very gradually the stock in which the chestnuts were boiled, if its sweetness is not objected to, allowing a quart of the mixture and a pint of milk to every quart of stock. Boil all together once more, with the chestnuts which were reserved, and if the soup is too thick, add a little more stock. Before serving, place some fried sippets in the tureen. The stock maj' be either made from meat or from vegetables alone. Time, two and a half hours. Sufficient for eight or nine persons. Probable cost, exclusive of the stock, lOd. per quart.
Chestnuts, Compote of.— Take thirty large chestnuts, peel oft' the outer brown skin, and put them into a saucepan of cold water. When the water is just on the point of boiling, take them off, remove the second skin, and be careful not to break the chestnuts. Make a syrup with a breakfast-cupful of water and a quarter of a pound of sugar, adding a glass of sherry and the rind of half an orange or a lemon cut verj- thin. Put the chestnuts into this, and let them simmer gently for twenty minutes. Strain the syrup over the chestnuts, and serve hot. Sift a little sugar over them. Time, about forty minutes. Probable cost, chestnuts,
3d. or 4d. per pint. The above quantity will make a moderate-sized dish.
Chestnuts, Puree of. — Take fifty large chestnuts — those are the best which have no division, and, when the skin is removed, are entire. Take off the outer brown skin, and boil the chestnuts until the inner skin will come off easily, when it also must bo removed. Having done this, put the chestnuts into a saucepan with sufficient white stock to cover them, and boil them gently until they are quite soft, when they must be pressed, while hot, through a wire sieve. The pulp must then be put into a stewpan, with a piece of butter about the size of a walnut, a cupful of cream or new milk, half a cupful of the stock in which they were simmered, and a little siilt, pepper, and sugar. Stii- this over the fire until quite hot, when it may be placed in the middle of a dish of cutlets. Time, two hours. Probable cost of chestnuts, 3d. or 4d. per pint. Sufficient for four or five persons.
Chestnuts, Roasted for Dessert. —
Records on this page
Chestnut Forcemeat for Roast FowlChestnut Sauce, BrownChestnut Sauce, WhiteChestnut SoupChestnuts, Compote ofChestnuts, Purée of