French

Chestnut Soup

Name: Chestnut Soup
Yield: 3 servings
Cuisine: French
Ingredients: one pound Spanish chestnuts; one pound good white stock; one-half pint cream; one-half pint milk; dash of grated nutmeg; dash of mace; dash of cayenne; salt; one-half teaspoonful sugar

From The Times cook book, no. 2, 1905

Serves 3

Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 21. The excerpt below is the record exactly as published.

CHESTNUT SOUP. Mrs. Isabel Saxton, box 91, Orange, Cal.— One pound Span- ish chestnuts, one pound good white stock, one-half pint cream, one-half pint milk, dash of grated nutmeg and mace, cayenne and salt. one-half teaspoonful sugar

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