Chestnut Puree

Ingredients

• One dozen Chestnuts
• One Onion the size of a walnut
• Half a pint of Milk
• One ounce of Butter
• Pepper

Method

1. 1

   Bake the chestnuts in a hot oven for about ten minutes, when the inner skin will come off easily.

2. 2

   Put them in a saucepan with the milk and onion.

3. 3

   Bring them quickly to boiling-point, then let them stew slowly for half an hour.

4. 4

   Keep the saucepan covered while they are stewing.

5. 5

   Now remove them from the milk, leaving the onion behind, and rub them through a sieve.

6. 6

   Work half a teaspoonful of corn flour into the butter; then stir three tablespoonfuls of the milk, in which the chestnuts were stewed, into the chestnuts, and add the butter and corn flour and a little pepper.

7. 7

   Stir over the fire until the butter is melted, and serve very hot.

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 Puree. Ingredients. One dozen Chestnuts. I One Onion the size of a walnut. Half a pint of Milk. J One ounce of Butter. Pepper

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