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Chestnut Sauce for Roast Turkey
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 200. The excerpt below is the record exactly as published.
CHESTNUT SAUCE FOR ROAST TURKEY.— Boil chest- nuts tender, peel, cut them in halves, and mix in a brown sauce made in the turkey-pan
Cook this with the app: pantry check, scaling, and the assistant.