Chestnut Soup
From Soups, savouries, sweets, with a chapter on breads, 1889
Serves eighteen. Use ground chestnuts if whole ones are unavailable.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 8. The excerpt below is the record exactly as published.
a tablespoonful of flour rubbed in with one ounce of butter, three quarts of white meat stock. Boil this for ten minutes and pour it boiling over the mashed chestnuts. Return all to the saucepan, flavour with a strip of lemon-peel, half a blade of mace and a little * My meat shall he what these wild woods afford^ Berries and chestnuts^ Beaumont and Fletcher. 31 SOUPS. * My little kit. That held my wee soup whey,* Scottish Song. salt. Boil for half an hour, removing the mace and lemon-peel in half that time. If a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.