French
Chestnut Soup
From The "A1" cookery book, 1901
Serves 3
Part of the stock in which the chestnuts were boiled can be used if sweetness is not objected to.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 98. The excerpt below is the record exactly as published.
Chestnut Soup. — -Strip the outer rind from some fine Spanish chestnuts, throw them into a large saucepan of warm water ; just be- fore the water boils take out the chestnuts, peel them quickly, and throw them into cold water, wipe, and weigh them ; take * of a lb. ODDS AND ENDS. 149 for each quart of soup. Cover them with good stock, and stew them gently for an hour, or until they break when touched with a fork. Drain, pound them smoothly, and rub them through a fine sieve; mix with them slowly the proper quantity of stock, add sufficient mace, cayenne, and salt to season the soup, stir often till it boils, i of a pint of cream
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