Puree of Chestnuts

Ingredients

• two cups of hulled chestnuts
• two cups of boiling water
• two cups of chicken or veal stock
• one tablespoonful of butter
• two tablespoonfuls of flour
• a teaspoonful of sugar

Method

1. 1

   Blanch chestnuts, cook in boiling water until tender, rub through a sieve.

2. 2

   Put into a saucepan with stock, thicken with butter and flour, add sugar, let simmer five minutes, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 55. The excerpt below is the record exactly as published.

Puree of Chestnuts. — Blanch two cups of hulled chestnuts, put them in two cups of boiling water slightly salted, cook until tender, then rub through a sieve. Put into a sauce-pan with two cups of chicken or veal stock, thicken with one tablespoonful of butter and two table- Soup- Making. 125 spoonfuls of flour cooked together, add a teaspoonful of sugar, let simmer five minutes, season to taste, and serve. Puree of Lentils. — In six cups of cold water cook a quart of lentils, a slice of lean ham, the skeleton of a roast chicken or other fowl, an onion, and half a dozen roots of celery. Strain the broth into a sauce- pan, rub the lentils through a sieve, add them to the broth, thicken with a tablespoonful of butter and two tablespoonfuls of flour

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