Chestnut Filling for Sandwiches

Ingredients

• one pint of nuts
• a half teaspoonful of summer savory
• a pinch of celery salt
• two table-spoonfuls of chopped hickory nuts or pecans

Method

1. 1

   Boil the chestnuts with summer savory and celery salt in minimal water until soft.

2. 2

   Crush the nuts in the kettle, mix with the remaining water, and when cool, add chopped nuts.

3. 3

   Spread on bread.

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 62. The excerpt below is the record exactly as published.

ces. Nut Filling for sandwiches may also be made as fol- lows : Use equal parts of crushed or ground nuts and granula after it has been softened in water ; flavor with parsley, chopped very fine, sage or thyme, and salt if desired. Spread the slices of bread with nut butter and lay on the filling rather thickly. Chestnut Filling can be used in their season. Take off the shells with a sharp-pointed knife and rub off the skins with a stiff brush or a dry crash towel. Boil one pint of nuts with a half teaspoonf ul of summer savory and a pinch of celery salt in as little water as possible, allowing it to boil almost entirely away at the last, but keep closely covered in the beginning. When the nuts are soft and the water reduced to two spoonfuls remove from the fire, crush the nuts in the kettle and mix thoroughly with the water. When cool add two table-spoonfuls of chopped hickory nuts or pecans

Cook this with the app: pantry check, scaling, and the assistant.