Chestnut Timbales
From How to cook vegetables, 1911
If liked, serve with thinly-cut slices of bacon.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.
Chestnut Timbales. Cook a pound of chestnuts as directed in the foregoing recipe, add to the puree obtained half a gill of cream, and a dessertspoonful of chopped parsley. Reheat thoroughly and work in 2 well-beaten eggs, season with salt, white pepper, and a good pinch of Krona pepper
Cook this with the app: pantry check, scaling, and the assistant.