Chestnut Soup (Another Method)
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
pepper to taste. Simmer very gently for twenty minutes, stirring the soup constantly, and then pass it again through a sieve. Sippets of dry toast should be served with this soup. Chestnut Soup. (Another Method.) Throw about fifty chestnuts into boiling water for a few minutes and then peel carefully. Put them in a saucepan with just sufficient veal or other stock to cover them, add two table- spoonfuls of breadcrumbs, pepper, salt, and nutmeg to taste, and cook for two hours. Now add hot milk in the proportion of a pint to each quart of the soup. Press the whole through STANDARD COOKERY. :3 a sieve, stir in a tablespoonful of sherry and the yolk of an egg
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