Chestnut Puree

Ingredients

• a pound and half of Chestnuts
• an ounce of butter
• a tablespoonful of cream

Method

1. 1

   Roast and skin the chestnuts, simmer them in thin stock or giblet broth for three-quarters of an hour, ensuring the broth just covers the chestnuts.

2. 2

   Lay a buttered paper over them.

3. 3

   Pass through a wire sieve, add butter and cream, warm in the bain-marie, and serve as a vegetable or use as a center for cutlets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 235. The excerpt below is the record exactly as published.

a pound and half of Chestnuts as above, skin them, simmer them in thin stock or giblet broth for three-quarters of an hour. Let the broth only just cover the Chestnuts, and lay a buttered paper over them. Pass them through a wire sieve, add an ounce of butter and a tablespoonful of cream, but no salt or sugar. Warm in the bain-marie, and hand as a vegetable. Or use the Chestnut Puree as a centre for cutlets. Stewed Chestnuts. — Skin, scald, and peel two dozen Chestnuts. Put into an earthenware stewpan two ounces of minced onion and an ounce of butter

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