Chestnut Sauce
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 35. The excerpt below is the record exactly as published.
Chestnut Sauce. — Put one-half pound shelled chestnuts into boiling water for five minutes and peel ; stew in gravy (or water) until tender and rub through a sieve. Season with salt and add one cup cream or milk
Cook this with the app: pantry check, scaling, and the assistant.