Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchvegetariangluten-free
Chestnut Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 5
Miss M. V. Palmer.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. Chestnuts (boiled)
- iqt. good White Sauce
- ipt. Cream
- Cayenne — seasoning
Method
Slit the chestnuts, boil them for ten minutes and skin.
Strain stock, add chestnuts and seasonings, simmer till tender.
Rub through a sieve, return to saucepan, bring to boil and add cream.
Nutrition per serving
806Calories
15 gProtein
92 gCarbs
42 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 4. The excerpt below is the record exactly as published.
Chestnut Soup. fib. Chestnuts (boiled), iqt. good White Sauce, ipt. Cream. Cayenne — seasoning
Cook this with the app: pantry check, scaling, and the assistant.