Chestnut Soup

Ingredients

• 1 quart chestnuts
• piece lemon rind
• 1 teaspoon salt
• 2 quarts white stock
• 1/2 cup cream
• 1 tablespoon Crisco
• 2 tablespoons flour
• salt
• pepper

Method

1. 1

   Boil chestnuts for 20 minutes, remove shells and brown skin.

2. 2

   Place in saucepan with boiling water to cover, add lemon rind and salt.

3. 3

   When soft, remove rind and rub through a sieve.

4. 4

   Stir in white stock, cream, and Crisco mixed with flour.

5. 5

   Bring to a boil, remove from fire, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 127. The excerpt below is the record exactly as published.

Chestnut Soup Smothered Chicken Parsley Potatoes Peppers Stuffed with Corn Pineapple Salad Almond Custard Coffee *Chestnut Soup—Boil 1 quart chest- nuts 20 minutes, then remove shells and brown inner skin, and put into saucepan with sufficient boiling water A Calendar of Dinners to cover them. Add piece lemon rind and | teaspoon salt, when soft remove rind and rub through a sieve. Then pour over them stirring all the time, 2 quarts white stock, % cup cream, 1 tablespoon Crisco rolled with 2 tablespoons flour

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