vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Sauce
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 44. The excerpt below is the record exactly as published.
Chestnut Sauce — Remove the outer shell from some fine chestnuts, scald them in boiling water, and remove the inner skin. Stew them in good white stock till quite tender, drain, and while hot press them through a sieve. Put the pulp into a saucepan, add a small piece of butter, a little sugar, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.