Chestnut Soup

Ingredients

• one quart of chestnuts
• one pint of white stock
• one pint of hot milk
• a squeeze of onion juice
• a bay leaf
• quarter of a teaspoon celery seed
• a blade of mace
• two cloves
• two tablespoons of flour
• two of butter

Method

1. 1

   Shell and blanch one quart of chestnuts, put them in a saucepan with one pint of white stock and simmer gently until tender.

2. 2

   Press them through a fine sieve, add one pint of hot milk, a squeeze of onion juice, a bay leaf, quarter of a teaspoon celery seed, a blade of mace and two cloves.

3. 3

   Put this back on the fire, thicken with two tablespoons of flour and two of butter, rubbed smooth; stir and cook for about five minutes, strain again, season with salt and pepper, and serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 106. The excerpt below is the record exactly as published.

Chestnut Soup Shell and blanch one quart of chestnuts, put them in a saucepan with one pint of white stock and simmer gently until tender. Press them through a fine sieve, add one pint of hot milk, a squeeze of onion juice, a bay leaf, quarter of a teaspoon celery seed, a blade of mace and two cloves. Put this back on the fire, thicken with two tablespoons of flour and two of butter

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