Chestnut Purée
From The "Queen" cookery books: Vegetables, 1902
If to be used hot.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Chestnut pur(k is cooked as above, the nuts being rubbed through the sieve as soon as they are tender, then finished off with a pat of butter, a dust of caster sugar, a grate of nutmeg, and sufficient espagnole or good brown sauce
Cook this with the app: pantry check, scaling, and the assistant.