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Chestnut Puree, No. 2
From Around-the-world cook book, 1913
Serves 6
This is a delicious puree to serve with roast fowls of any sort, or with game.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 9. The excerpt below is the record exactly as published.
CHESTNUT PUREE, NO. 2 Spanish chestnuts, 1 quart, Butter, 2 tablespoons. Cream, 2 tablespoons. Onion juice, i^ teaspoon, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.