Chestnut Souffle
From Recipes for high-class cookery, 1912
To make chestnut flour, cut a small piece off the end of the chestnuts and boil them for ten minutes. Remove the husk and brown skin, and cook in milk till tender. Drain the chestnuts and rub through a wire sieve.
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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 25. The excerpt below is the record exactly as published.
CHESTNUT SOUFFL^i. 4 oz. chestnut flour. 1 oz. butter. 1 gill milk. 3 yolks of eggs. 4 whites of eggs. Sugar to sweeten. Vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.