Purée of Chestnuts
From In foreign kitchens, 1893
For a thicker purée, use three pints of chestnuts.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 11. The excerpt below is the record exactly as published.
one tablespoonful of corn-starch dissolved in a little cold water. Boil up once and serve very hot. Pnr^e of (Jhestniits. — For this delicious soup take one quart of large Spanish chestnuts, boil them twenty minutes, and when cool peel them and remove all the skin. Put them in a saucepan, and boil them half an hour in one quart of water, with a teaspoon- ful of salt, one of sugar, and a slip of lemon- peel. Then rub them through a sieve, add two quarts of chicken or veal stock highly seasoned; boil for fifteen minutes more, and then bind with one tablespoonful of corn- starch dissolved in a little cold water. Add a tablespoonful of butter
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