Chestnut Soup (Potag'e aux Marrons)
From The profession of cookery, from a French point of view, 1894
Can be adjusted for seasoning to taste.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 66. The excerpt below is the record exactly as published.
a quarter of a pumpkin, if very large a thick slice will be sufficient, pare it, take out the seeds. Then boil in water till quite soft, drain all water away and add a lump of butter the size of an egg, a little salt, then mash well together. Add a pint of boiling milk and a few lumps of sugar, stir well, and when cooled a little stir in a beaten yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.