French
Chestnut Soup (Italian style)
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.
CHESTNUT SOUP. (Italian style.) Peel and blanch fifty large chestnuts. Cook them in suflficient veal stock to cover, with 2 20 With a Saucepan over the Sea tablespoonfuls of bread-crumbs, i teaspoonful of salt, a little pepper and nutmeg, for 2 hours. To every quart of this now add a pint of hot milk. Press through a sieve, add the yolk of one egg, a tablespoonful of sherry, and serve with croutons
Cook this with the app: pantry check, scaling, and the assistant.