Chestnut Souffle

Ingredients

• Two pounds of Chestnuts
• Four ounces of castor Sugar
• Half a pint of Milk
• Whites of four Eggs
• Vanilla pod

Method

1. 1

   Cook the chestnuts in boiling water for a quarter of an hour; remove the outer and inner skins, and put them in a stewpan with the milk and Vanilla pod, and cook slowly till the nuts are tender.

2. 2

   Remove the Vanilla pod.

3. 3

   Mash the chestnuts and pass them through a fine sieve.

4. 4

   Return the puree thus obtained to a clean stewpan; add the castor sugar to it.

5. 5

   Whisk the whites of eggs stiffly and incorporate with the puree.

6. 6

   Butter a souffle-dish and fill three parts with the above preparation.

7. 7

   Bake it in a moderately-heated oven for about forty minutes.

8. 8

   Dredge the top with Vanilla sugar, and place the souffle-dish on a round flat dish covered with a folded napkin.

9. 9

   Serve quickly.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 78. The excerpt below is the record exactly as published.

Chestnut Souffle. Ingredients. Two pounds of Chestnuts. I Four ounces of castor Sugar. Half a pint of Milk. | Whites of four Eggs. Vanilla pod

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