Chestnut Puree

Ingredients

• about forty Chestnuts
• 1 pint of good stock
• a little caster sugar
• grated nutmeg
• pint of cream

Method

1. 1

   Remove husks from Chestnuts, boil, and rub off skins.

2. 2

   Simmer in stock until done, then pound.

3. 3

   Add sugar, nutmeg, and cream, reduce, and pass through a sieve.

4. 4

   Heat before use, stirring in fresh butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 306. The excerpt below is the record exactly as published.

Chestnut puree ; thicken this preparation, stirring it on ice, and add to it a mixture of preserved fruit, together with some sultana raisins and*"a few table-spoonfuls of maraschino. Put this into the mould which has been kept in the ice, shut it up, lute the junctures with common paste, and cover the mould with ice. In three-quarters-of-an-hour dip the mould in tepid water, and then turn the pudding out on to a cold dish. Chestnut Puree. — (1) Peel the brown skin off some large Chestnuts, and immerse them in boiling water until the under- skin can be easily removed ; then put them in a saucepan with some chicken consomme, and let them simmer gently for twenty minutes. When they are done, add half the quantity of Spanish sauce, reduce, and press through a sieve, and finish the puree by adding 1 table-spoonful each of butter and meat glaze. (2) Take about forty Chestnuts, remove their husks, boil them, and then rub off the skins ; put the Chestnuts into a stewpan with 1 pint of good stock, and simmer gently until done ; then pound them in a mortar, add a little caster sugar, grated nutmeg, and \ pint of cream

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