Chestnut Sauce

Ingredients

• one half pound shelled chestnuts
• half pint white stock
• two strips lemon peel
• a gill of cream
• two teaspoons butter
• one of flour

Method

1. 1

   Boil chestnuts for a few minutes, then cool and remove the skin.

2. 2

   Simmer in white stock with lemon peel for an hour and a half until tender.

3. 3

   Pass through a sieve, add seasoning and cream, and simmer without boiling while stirring.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 91. The excerpt below is the record exactly as published.

Chestnut Sauce.-^Take one half pound shelled chestnuts, and put them into boiling water for a few minutes; throw into cold water, take off thin inside skin and put them into a saucepan with half pint white stock and two strips lemon peel, or a teaspoon juice, and let them simmer an hour and a half, or until chestnuts are quite tender. Put the whole through a hair sieve with a wooden ppoon, add seasoning of cayenne and a gill of cream : let it just sim- mer, but not boil, and keep stirring all the time. Serve very hot and quickly. If milk is used instead of cream, two teaspoons but- ter and one of flour

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