French
Chestnut Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 7. The excerpt below is the record exactly as published.
Chestnut Soup. Take the shells off" some chestnuts ; put them in boiling water, until they can easily be peeled. Now let them simmer, but not boil, in your stock ; flavour Avith pepper and salt. When quite cooked, pass all through a hair sieve, put it back on the Are, add a little cream
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