Cream of Chestnuts

Ingredients

• 1 pt. chestnuts
• 1 tsp. salt
• 1 pt. milk or white stock
• 1 tsp. pepper
• 1 c. cream
• 1 egg

Method

1. 1

   Remove shells from chestnuts, cover with boiling water, let stand, drain, and blanch.

2. 2

   Cook in boiling salted water until soft, mash with remaining water, and strain into milk or stock and cream.

3. 3

   Heat, simmer, season, and stir in beaten egg before serving.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 95. The excerpt below is the record exactly as published.

1 tsp. salt. 1 pt. of milk or half milk and 1 spk. white pepper. half water. | tbsp. flour. 1 tsp. chopped onion. ^ tbsp. dripping. Wash and pare the potatoes, put them into boiling water and cook till very soft. Cook the onion in the milk in a double boiler. When the potatoes are done, drain and mash them. Add the boiling milk and the seasoning. Rub them through a strainer, and put them back into the double boiler to boil again. Melt the dripping in a small pan, add the flour, and stir till it thickens. Stir it into the boiling soup. Let it boil five minutes. Add one teaspoon finely 180 SCHOOL KITCHEN TEXTBOOK chopped parsley, and serve very hot, with croutons. If the soup be too thick add a little more hot milk or water. Recipe, No. 100. Baked Bean Soup Take cold baked beans, add twice the quantity of cold water, and let them simmer until soft. When nearly done add half as much tomato. Rub them through a puree strainer. Add more water till the right consistency, season to taste with salt, pepper, and mustard. Heat again and serve with toasted crackers or fried dice of bread. Recipe, No. 101. Cream of Chestnuts 1 pt. chestnuts. I tsp. salt. 1 pt. milk or white stock. I tsp. pepper. 1 c. cream. 1 egg

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