French
Chestnut Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 7
Presented as published in 1907. 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
- fifty Spanish chestnuts
- two quarts of stock
- one pint of stale bread crumbs
- a pint of milk or cream
- tablespoon of butter
Method
Blanch and boil chestnuts, pound fine, and strain.
Add stock and bread crumbs, simmer, then add milk or cream and season.
Nutrition per serving
472Calories
13 gProtein
37 gCarbs
31 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
CHESTNUT SOUP. Blanch and boil fifty Spanish chestnuts thirty min- utes. Drain and pound fine and rub through sieve. Add two quarts of stock and one pint of stale bread crumbs without the crust, and simmer two hours. Strain again. Just before serving add a pint of milk or cream, tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.