Chestnut Salad

Ingredients

• Chestnuts
• four sour cooking apples
• some of the dark meat off a cold roasted turkey
• about 2 tablespoonfuls of chopped mixed pickles
• pepper
• salt
• some lettuces

Method

1. 1

   Boil the chestnuts in hot water for twenty minutes, then drain and peel.

2. 2

   Cut the chestnuts into quarters.

3. 3

   Peel, core, and cut the apples into similar-sized pieces.

4. 4

   Cut the turkey into pieces of the same size.

5. 5

   Wash the lettuces, arrange them in a salad bowl, add the chestnuts, apples, and turkey, sprinkle with pickles, and pour a plain dressing over the salad before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 307. The excerpt below is the record exactly as published.

Chestnuts, put them in a saucepan of hot water, and boil for twenty minutes. When cooked, drain the Chestnuts, plunge them into cold water, and then peel off both skins. Cut the Chestnuts into quarters, and dust some pepper and salt over them. Peel four sour cooking apples, core them, and cut them in pieces of a similar size to the nuts. Cut some of the dark meat off a cold roasted turkey, into pieces of the same size. Wash some lettuces, pull the leaves apart, and arrange them in a salad bowl; put in tastefully the above ingredients, sprinkle over them about 2 table- spoonfuls of chopped mixed pickle

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