Chestnut Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Time, two and a half hours. Sufficient for eight or nine persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 353. The excerpt below is the record exactly as published.
Chestnut Soup. — Take off the outer rind from fifty chestnuts, and put them into a saucepan of cold water. Place them on the fire, and when the water is just upon the point of boiling, take them out and remove the under skin. Stew them in sufficient stock to cover them until quite tender ; put them in a mor- tar, and pound them to a paste, reserving a dozen to be placed whole in the soup just before it is dished. Pound -svith the paste two table- spoonfuls of bread-crunibs, two tea-spoonfuls of salt, half a tea-spoonful of pepper, and half a nutmeg grated. j\Iix with it very gradually the stock in which the chestnuts were boiled, if its sweetness is not objected to, allowing a quart of the mixture and a pint of milk
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