Chestnut Nesselrode Soup
From The thorough good cook, 1895
Serves 6
Add blanched parsley and a little pepper.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 82. The excerpt below is the record exactly as published.
Chestnut Nesselrode Soup. The broth being prepared as usual, take fifty chestnuts, boil them for a few minutes in salt and water, and as soon as the under-skin quits Avith the pressure of the finger, skin them ; simmer them gently with some broth, a little butter, and a pinch of sugar; after boiling two hours, run them down to a glaze, and put them into the tureen with crusts dried as usual. Add the broth, in which you have boiled an onion cut into dice
Cook this with the app: pantry check, scaling, and the assistant.