Chestnut Soup

Ingredients

• One lb. Spanish chestnuts
• 1  pints of white stock
• 1  of cream
• a tiny pinch of powdered mace
• 1 teaspoonful of sugar
• a dust of cayenne
• salt to taste
• 2 oz. lean ham

Method

1. 1

   Slit the husks of the chestnuts and boil for ten minutes.

2. 2

   Peel them, and put into a stewpan with the ham and stock, and boil till tender.

3. 3

   Rub all through a sieve, return to the stewpan, add the cream, sugar, and seasoning, boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 10. The excerpt below is the record exactly as published.

Chestnut Soup. One lb. Spanish chestnuts, 1 \ pints of white stock, \ of cream, a tiny pinch of powdered mace, \ teaspoonfu sugar, a dust of cayenne, salt to taste, 2 oz. lean 1 Slit the husks of the chestnuts and boil for ten mini Then peel them, and put into a stewpan with the ham stock, and boil till tender. Rub all through a sieve, retur the stewpan, add the cream, sugar, and seasoning, boil and serve. Ox-Tail Soup. One ox-tail, 1 carrot, 2 onions, 1 teaspoonful of pep corns, a sprig each of parsley, thyme, and marjoram, a leaf, 1 turnip, 1 shalot, 6 cloves, 2 oz. flour, 2 oz. bu a teaspoonful of salt, 4 pints of stock or water. Di tho ox-tail in joints, and fry • brown in the bu Take out and put in the vegetables cut up; fry them a minutes, then stir in the flour; add the herbs and sp When a nice brown, pour in the stock or water, boil up, skim ; add the ox-tail and seasoning, and simmer till the i is tender. Remove the meat, rub the soup all through a i heat up with the pieces of tail, add a glass of Marsal gheny, and serve. MISS CAMEBON'S COOKEBY BOOK. 31 Mock Turtle Soup. vo quarts of stock from calf's head, 1 lb. calf's head, ►as, 4 oz. lean ham,

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