Puree of Chestnut

Ingredients

• four cups of water
• two cups boiled and mashed chestnuts
• a little onion
• a teaspoon finely minced celery
• a sprig of parsley
• two cups hot milk
• two tablespoons each butter
• two tablespoons each flour

Method

1. 1

   Add boiled and mashed chestnuts, onion, celery, and parsley to the chicken broth.

2. 2

   Cook for ten minutes, strain, then add hot milk and thicken with butter and flour paste.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 14. The excerpt below is the record exactly as published.

Puree of Chestnut To four cups of water in which chicken has been cooked add two cups boiled and mashed chestnuts, a little onion, a teaspoon finely minced celery, and a sprig of parsley. Cook ten minutes, strain, add two cups hot milk, and thicken with two tablespoons each butter

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