A Chestnut Puree
From The universal cookery book, 1887
This is for a garnish to chops or cutlets.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 26. The excerpt below is the record exactly as published.
A Chestnut Puree. Slit the husks of fifty chestnuts, and put them in a saucepan with a bit of butter ; put the lid on, and let them heat, tossing the pan now and then. In about twenty minutes you can easily remove all the hulls. Put the nuts in a saucepan with a ladleful of stock, beef-tea, or hot water ; let them simmer gently until soft ; pound them ; put them through a sieve or colander ; add a little nutmeg, salt, and sugar ; serve up very hot with a dash of cream or butter
Cook this with the app: pantry check, scaling, and the assistant.