Chestnut Soup

Ingredients

• Blanch and peel fifty chestnuts
• three quarts of white meat stock
• a tablespoonful of flour
• one ounce of butter
• flavour with a strip of lemon-peel
• half a blade of mace

Method

1. 1

   Simmer the chestnuts in water or pale-coloured meat stock enough to cover them until quite tender, then pass them through a tammy cloth or a fine hair sieve.

2. 2

   Thicken the stock with flour rubbed in with butter, boil for ten minutes, and pour it boiling over the mashed chestnuts.

3. 3

   Return all to the saucepan and flavour with lemon-peel, mace, and a little salt.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 8. The excerpt below is the record exactly as published.

Cbestnut Soup. Blanch and peel fifty chestnuts, and simmer them in water or pale-coloured meat stock enough to cover them. When quite tender pass them through a tammy cloth or a fine hair sieve. Have ready thickened, with a tablespoonful of flour rubbed in with one ounce of butter, three quarts of white meat stock. Boil this for ten minutes and pour it boiling over the mashed chestnuts. Return all to the saucepan, flavour with a strip of lemon-peel, half a blade of mace

Cook this with the app: pantry check, scaling, and the assistant.