Chestnut Soup

Ingredients

• 50 chestnuts
• 2 oz. dripping
• 4 lumps of sugar
• 1 quart brown stock
• 1 onion
• Pepper and salt

Method

1. 1

   Scald, peel, and scrape chestnuts.

2. 2

   Put in a saucepan with dripping, onion, sugar, and seasoning.

3. 3

   Simmer for half an hour, bruise chestnuts, add stock, boil, and strain.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 5. The excerpt below is the record exactly as published.

1 onion. 1 blade mace. 2 quarts water. A fowl, and any poultry bones. A few stalks of celery. 8 DAINTY DINNERS AND DISHES WHITE VEGETABLE STOCK. 2 quarts cold water. ^ pint dried peas. 3 carrots. 3 onions. 1 stick of celery. 1 bunch of herbs. Seasoning. Boil the soaked peas in the cold water with the prepared carrots, onions, celery, herbs tied in muslin, and seasoning. Cook steadily till the vegetables are tender but not mashed, strain off in the usual way, and clear with whites and shells of eggs if required. If this stock is wanted brown, fry the vegetables, herbs, etc., first in oil or butter, add a very little brown sugar to the seasoning and finish as before. ALMOND SOUP. 1 quart white stock. A bouquet garni. A small piece of carrot and turnip. 1 oz. dripping. ^ lb. ground almonds. 1 onion or shallot. Salt. 1 oz. flour or cornflour. Put the stock into a white saucepan, add the almonds, vegetables and the bouquet garni, and simmer all together for 1 hour. When all is tender, pass it through a hair-sieve. Mix the dripping and flour together in the saucepan, add the strained soup, and boil all for 5 minutes. Serve with fried bread. Artichoke or potato soup can be made the same way, using 2 lbs. artichokes or potatoes instead of the almonds. For a milk soup, use 1^ pints milk and \ pint water instead of stock, and 1 oz. butter instead of dripping. BONNE FEMME SOUP. Potage a la Bonne Femme. 4 lettuces. 1 onion. Nutmeg. 2 oz. dripping. 3 eggs. 1 cucumber. Chervil. Pepper and salt. 2^ pints white stock. Shred the lettuces, cucumber and onion very finely, add the chervil, nutmeg, pepper and salt, and cook them for 10 minutes in the dripping, stirring all the time over a slow fire. Add the stock and stir till it boils. Beat the yolks and whites of the eggs separately, and then together with a wineglassful of water, and pour them into the soup. Mix well, but do not let it boil up, only heat through, SOUPS. 9 BONNE FEMME SOUP. (Another method.) Potage a la Bonne Femme. 4 cabbage lettuces. J bunch chervil. 3 spring onions with green stalks. 1 cucumber. Tarragon. 1 oz. dripping. White pepper. Salt. Nutmeg. 2 teaspoonsful flour. 1 quart white stock. 3 eggs. 1 French roll. Shred the cabbage lettuces finely and the onions, and cut the cucumber into thread-like strips. Put these and the chervil into a saucepan with the dripping, seasoning and nutmeg, and let them simmer over the fire about 7 minutes, shaking the pot to avoid burning. Stir in the flour, and then add the stock. Stir till it boils, and let it boil gently for £ hour. Beat the eggs and a little stock together, and pour them into the stew- pan, taking care the soup does not boil. Break a French roll in pieces and put it into the tureen, pour the soup over very hot, and scatter tarragon leaves on the top. CALF’S FOOT SOUP. Potage aux Pieds de Veau. 2 calf’s feet. Soup vegetables. Bouquet garni (a bunch of her Its). 1 slice smoked beef. 1 oz. dripping. 2 leeks, or the white part of an onion stuck with cloves. 1 dessertspoonful browning. Lemon juice. Mushroom ketchup. 1 gill white wine. Clean and divide the feet, and put them in a saucepan with cold water, vegetables, and a bunch of herbs. Bring to the boil, skim well, and cook till the bones slip out. Put the smoked beef, dripping, 1 sliced carrot and 1 turnip, the leeks or onion and a few peppercorns into a saucepan and fry them for 20 minutes. Add 1 pint of the cold stock, and boil for 1 hour or till reduced to half. Strain this into the rest of the stock, add the browning, and let it boil till it thickens slightly. Skim, season it, add the juice of half a lemon and a dash of mushroom ketchup. Cut the meat from the feet into neat pieces, add it to the soup with the wine, and boil up for a few minutes and serve. Egg balls (see page 12) can be served in the soup if liked. 10 DAINTY DINNERS AND DISHES. CAULIFLOWER SOUP. 1 largo cauliflower. 2 tablespoonsful flour. 1 quart stock (white). Salt and pepper. Boil the cauliflower separately, and when cooked, rub half of it through a sieve and add it to the stock. Season it, and thicken it with 2 tablespoonsful of flour to each quart of white stock. Divide the other half of the cauliflower into little branches, and heat them in the soup just before serving. CHESTNUT 50 chestnuts. 2 oz. dripping. 4 lumps of sugar. SOUP. 1 quart brown stock

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