Chestnut Souffle

Ingredients

• one pint of fresh chestnuts
• one and one-half gill of milk
• yolks of three eggs
• whites of four eggs
• one ounce of powdered sugar
• one ounce of butter
• one ounce of flour

Method

1. 1

   Boil chestnuts until shells crack, remove shells and pound smooth.

2. 2

   Mix with milk in a saucepan and cook for ten minutes.

3. 3

   In another saucepan, melt butter, stir in flour, then add chestnut mixture.

4. 4

   Boil, then add sugar and yolks, beating well.

5. 5

   Fold in whipped egg whites, pour into a greased souffle tin, and bake for twenty minutes.

6. 6

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 96. The excerpt below is the record exactly as published.

Chestnut SoufflS.— One pint of fresh chestnuts, one and one-half gill of milk, yolks of three eggs, whites of four eggs, one ounce of powdered sugar, one ounce of butter, one ounce of flour

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