Mashed Potatoes and Chestnuts
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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 The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 149. The excerpt below is the record exactly as published.
MASHED POTATOES AND CHESTNUTS (Puree de Pommes et Matrons) An equal weight of potatoes and chestnuts. Pare the pota- toes; shell, blanch and peel chestnuts. Put the potatoes and chestnuts in boiling water in 2 separate pans. Cook until tender. Run together through potato ricer, add salt and pepper and a tablespoonful of butter. Mix thoroughly. Add 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.