Brown Sauce with Chestnuts
From The Swedish, French, American cook book, 1918
Serves 4
Fresh chestnuts can be used instead of chestnut flour.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.
Brown Sauce with Chestnuts ( Beurre noir aux Marrons) Heat one and a half to two cups of rich bouillon or stock from any kind of meat. Put four tablespoons of chestnut flour
Cook this with the app: pantry check, scaling, and the assistant.