Chestnut Stuffing

Ingredients

• 4 cupfuls chestnuts
• ½ teaspoonful pepper
• ½ cupful butter
• 4 tablespoonfuls cream
• 1 teaspoonful salt
• 1 cupful cracker crumbs

Method

1. 1

   Shell and blanch the chestnuts, then cook in salted boiling water until tender.

2. 2

   Drain, mash, and mix with butter, salt, pepper, cream, and cracker crumbs.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 70. The excerpt below is the record exactly as published.

teaspoonful pepper 1 egg Boil and mash the potatoes and while hot add the other in- gredients. If one wishes, 1 teaspoonful of sage and 2 tablespoon- fuls of finely chopped salt pork may be added. 144 STUFFINGS 145 Walnut Stuffing Make Potato Stuffing, omitting the onion, sage and fat pork and adding 1 cupful of chopped black or English walnuts. Use in stuffing tame ducks and rabbits. Apple Stuffing 2 cupfuls apples 1 cupful raisins Chop the pared and cored tart apples together with the seeded raisins and use in stuffing a goose. Peanut Stuffing Mix together 4 cupfuls of warm boiled rice, % cupful of peanut butter, 1 tablespoonful of onion juice, 2 tablespoonfuls of chopped parsley and salt and pepper to taste. If this is not bound together well, add a little rich cream. Cracker Stuffing Scald ll^ cupfuls of milk and pour over 2 cupfuls of cracker crumbs. Add % cupful of melted butter, 1 egg well beaten, 1 teaspoonful of salt and 14 teaspoonful of pepper. Chestnut Stuffing 4 cupfuls chestnuts \i teaspoonful pepper Yo cupful butter 4 tablespoonfuls cream 1 teaspoonful salt 1 cupful cracker crumbs

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