Puree of Chestnuts
From The spirit of cookery, 1895
This puree is particularly suitable for accompanying turkey.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 197. The excerpt below is the record exactly as published.
Chestnuts is the most perfect and desirable. In cookery we have to range chestnuts with leguminous seeds, although they differ widely from them in a botanical sense. They are the fruit of the tree which was for some time ranged with the oaks, and called by Linno Fagus castanea ; but it was again separated from the oak and called Castanea vesca. The English name ‘ chestnuts’ is a slightly corrupted transla- tion of the old Latin name used, e.g., by Virgil, of Castaneiv nuces. This name is merely the result of the accident that many of these nuts were imported into Italy from Castana in Thessaly. This has led to the surmise that the tree w^as indigenous in Thessaly, but this is doubtful. The tree is certainly indigenous to Europe — at least, was not brought to it from other parts within historical times, and does not prosper in other continents except under cultivation. It thus differs as regards origin and history from the horse- chestnut, JEscidus hipjjocastanum, which was imported into Europe from India about three centuries ago. PrRERS OF SEEDS AND FRO El' rnnle of Chestnuts is appropriate for use in the form of SOU]), as well as of sauce, to accompany white entries, and especially t
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Cook this with the app: pantry check, scaling, and the assistant.