Chestnuts, Purée of

Ingredients

• fifty large chestnuts
• sufficient white stock to cover them
• a piece of butter about the size of a walnut
• a cupful of cream or new milk
• half a cupful of the stock in which they were simmered
• a little salt
• a little pepper
• a little sugar

Method

1. 1

   Remove the outer brown skin from the chestnuts, boil them until the inner skin comes off easily.

2. 2

   Put them into a saucepan with white stock and boil until soft, then press through a wire sieve.

3. 3

   Mix with butter, cream, stock, and seasonings, and heat until hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 353. The excerpt below is the record exactly as published.

a little sugar over them. Time, about forty minutes. Probable cost, chestnuts, 3d. or 4d. per pint. The above quantity will make a modei-ate-sized dish. Chestnuts, Pur^e of.— Take fifty large chestnuts — those are the best which have no division, and, when the skin is removed, are entire. Take off the outer bro'vvTi skin, and boil the chestnuts until the inner skin will come off easily, when it also must bo removed. Having done this, put the chestnuts into a saucepan with sufficient white stock to cover them, and boil them gently until they are quite soft, when they must be pressed, while hot, through a -wire sieve. The pulp must then be put into a stewpan, wath a piece of butter about the size of a walnut, a cupful of cream or new milk, half a cupful of the stock in wliich they were simmere

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