Chestnut Puree

Ingredients

• twenty large chestnuts
• one ounce of butter
• one gill of milk
• a quarter of a gill of cream
• a pinch of powdered sugar
• pepper
• salt

Method

1. 1

   1.

2. 2

   Cut tops and bottoms of chestnuts.

3. 3

   2.

4. 4

   Boil in water for 20 minutes.

5. 5

   3.

6. 6

   Remove shell and skin, sieve while hot.

7. 7

   4.

8. 8

   Combine puree with butter and milk in a stewpan, boil for 5 minutes.

9. 9

   5.

10. 10

    Add cream, sugar, pepper, and salt, stir until hot.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 122. The excerpt below is the record exactly as published.

CHESTNUT PUREE. Ingredients. Chestnuts. Milk. Cream. Butter. Sugar. 1. Cut off the tops and bottoms of twenty large chestnuts. 2. Put them in boiling water and boil twenty minutes. 3. Remove the shell and brown skin and rub them through a wire sieve while hot. 4. Put the chestnut puree in a stewpan with one ounce of butter and one gill of milk. 5. Boil for five minutes. 6. Add a quarter of a gill of cream, a pinch of powdered sugar, pepper and salt

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