French
Chestnut Soup
From Modern cookery, in all its branches, 1884
Serves 4
Ensure chestnuts are sound and fresh for best results.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 45. The excerpt below is the record exactly as published.
CHESTNUT SOUP. Strip the outer rind from some fine, sound Spanish chestnuts, throw them into a large pan of warm water, and as soon as it becomes too hot for the fingers to remain in it, take it from the fire, lift out the chestnuts, peel them quickly, and throw them into cold water as they are done ; wipe, and weigh them ; take three quarters of a pound for each quart of soup, cover them with good stock
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