Chestnut Souffle

Ingredients

• one pint fresh chestnuts
• one pint milk
• d tablespoon butter
• two tablespoons flour
• two tablespoons powdered sugar
• yolks three eggs
• whites of four eggs

Method

1. 1

   Throw one pint fresh chestnuts into boiling water and boil until shells begin to crack open.

2. 2

   Take from the water, remove shells and inner skins, pound in a mortar and make perfectly smooth by passing them through a sieve.

3. 3

   Pour one pint milk over the chestnut-nour and stirring these together put the mixture into a small saucepan and let it cook over a slow fire ten minutes, melt a tablespoon butter and stir into it two tablespoons flour; turn this into the milk and chestnuts, and the instant the mixture boils take from fire and add two tablespoons powdered sugar, yolks three eggs, and beat all well together; stir in lightly the stiffly frothed whites of four eggs, pour into well-greased souffle pan and bake in moderate oven twenty minutes.

4. 4

   Serve as soon as taken from the oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

one pint fresh chestnuts into boiling water and boil until shells begin to crack open. Take from the water, remove shells and inner skins, pound in a mortar and make perfectly smooth bv passing them through a sieve. Pour one pint milk over the chestnut-nour and stirring these together put the mixture into a small saucepan and let it cook over a slow fire ten minutes, melt d tablespoon butter and stir into it two tablespoons flour; turn this into the milk and chestnuts, and the instant the mixture boils take from fire and add two tablespoons powdered sugar, yolks three eggs, and beat all well together ; stir in Bghtly the stiffly frothed whites of four eggs

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