Chestnut Stuffing

Ingredients

• 1 quart French chestnuts
• 1} teaspoons salt
• 4 cup butter
• 3 teaspoon pepper
• Milk or cream

Method

1. 1

   Shell chestnuts and cook in boiling salted water until soft.

2. 2

   Drain, and force through a potato ricer.

3. 3

   Add seasonings and moisten, if necessary, with milk or cream.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 12. The excerpt below is the record exactly as published.

CHESTNUT STUFFING. MasHep Porators. BrusskLs SPROUTS WITH CELERY. Farmna Cups with CuRRANT JELLY. Lemon Cream SHERBET. Branpy Snaps. SturreD Raisins. Cart Nor. Family Dinners. SI CREAM OF CELERY SOUP. 5 stalke celery 3 tablespoons flour 4 cups milk Salt 2 slices onion Pepper 3 tablespoons butter $ cup cream Chop celery and pound in a mortar. Cook in double boiler with onion and milk thirty minutes. Melt the butter, add flour and cook one minute, then pour on gradually the hot milk, stirring constantly. Season with salt and pepper, add cream, strain into tureen and serve at once. BROWNED CRACKERS. Split common crackers, arrange in dripping pan and let stand in a slow oven until crisp and delicately browned. ” BRAISED FOWL. Dress, clean, stuff and truss a fowl. Try out a one and one-half inch cube of fat salt pork, and remove scraps. Sauté fowl in pork fat, until entire surface is well browned, turning frequently. Remove to a trivet in a deep pan and pour over fat remaining in pan cooked, three minutes, with one small sliced onion, four slices carrot, two sprigs parsley and one-half bay leaf. Add two cups boiling water, cover, and bake in a slow oven until tender, basting every twenty minutes. Serve with a sauce made by straining the stock remaining in pan, removing fat, and thickening with two tablespoons flour diluted with cold water to form a a thin, smooth paste. $2 What to Have for Dinner. CHESTNUT STUFFING. 1 quart French chestnuts 1} teaspoons salt 4 cup butter 3 teaspoon pepper Milk or cream

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