Chestnut Pie

Ingredients

• One pound of Chestnuts
• Two ounces of Butter
• Three ounces of Macaroni
• Three tablespoonfuls of Sauce
• One tablespoonful of Rusk-crumbs
• One tablespoonful of Flour

Method

1. 1

   Throw the chestnuts into boiling water for half an hour; take them out a few at a time and skin them; pass them through a nut mill or sieve.

2. 2

   Cook the macaroni in one pint of milk, drain, and cut it up into small pieces.

3. 3

   Make a sauce of the milk it was boiled in with the flour and butter.

4. 4

   Well grease a pie-dish and put a layer of macaroni at the bottom, then a layer of the sauce, then put the chestnuts.

5. 5

   Add the rest of the sauce, and put a thin layer of macaroni and rusk-crumbs on the top.

6. 6

   Put in the oven for half an hour to brown.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 77. The excerpt below is the record exactly as published.

Chestnut Pie. Ingredients. One pound of Chestnuts. Two ounces of Butter. Three ounces of Macaroni. Three tablespoonfuls of Sauce. One tablespoonful of Rusk- crumbs. One tablespoonful of Flour

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