Chestnut Sauce
From The book of plain cooking, 1904
Use very little cream.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 35. The excerpt below is the record exactly as published.
Chestnut Sauce Split the chestnuts, and throw into boiling water, in which there is a little salt; when sufficiently cooked remove the husks. Then boil in milk until tender enough to rub through a sieve ; season with salt, pepper, and mace, and warm up again with either milk or cream
Cook this with the app: pantry check, scaling, and the assistant.