Puree Of Chestnuts

Ingredients

• one pound of chestnuts
• one quart of white broth
• a tablespoonful of salt
• two teaspoonfuls of pepper
• a quarter of a pound of butter

Method

1. 1

   Boil chestnuts, peel, place in a saucepan with broth, salt, pepper, and butter.

2. 2

   Boil for thirty minutes, rub through a sieve, and use as needed.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.

Puree Of Chestnuts. — Boil one pound of chestnuts for ten min- utes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 99), a tablespoonful of salt, and two teaspoon- fuls of pepper and a quarter of a pound of butter

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