Chestnut Souffles

Ingredients

• three dozen large Chestnuts
• sugar
• the white of an egg
• 2oz. of butter
• eight eggs

Method

1. 1

   Slit and roast the chestnuts without browning.

2. 2

   Peel, pound, and rub through a sieve.

3. 3

   Mix the puree with sugar and egg white, shape into balls, dip in whisked egg white, roll in sugar, and bake for 25 minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 308. The excerpt below is the record exactly as published.

Chestnut Souffles.— (1) Slit the skins of three dozen large Chestnuts and roast them, but do not let them brown ; then peel them, pound in a mortar and rub through a sieve. Put the puree back into the mortar, with half its weight in sugar, a part of which has been flavoured with vanilla, and add the white of an egg ; mix all thoroughly together, and then shape the paste into little balls. Dip each ball into whisked white of egg, let them drain, and then roll them one by one in caster sugar until they are completely covered with it ; arrange them on a baking-sheet a little distance from each other, and bake them for twenty-five minutes in a moderate oven. When done, put them in a group on a folded napkin. (2) Boil ljlb. of Chestnuts in water until soft, peel off both the outer and inner skins, put them into a mortar with 2oz. of butter and 1 table-spoonful of cream, and pound them until smooth. Separate the yolks and whites of eight eggs

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