Puree of Chestnuts
From Wholesome cookery, 1887
Serve alone or with cutlets.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 28. The excerpt below is the record exactly as published.
Puree of Chestnuts. Boast the chestnuts, peel them carefully, toss them in a little butter ; add some stock, pepper, salt, and a little light white wine. Let them simmer until they are quite soft. Pass through a hair sieve, and put them back on the fire ; add a little cream
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