Puree of Chestnuts

Ingredients

• fifty Spanish chestnuts
• one tablespoonful of butter
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• half a pint of white stock
• one gill of cream

Method

1. 1

   Shell, blanch, and boil chestnuts in water for half an hour.

2. 2

   Drain, pound to a powder, and mix with butter, seasoning, and stock.

3. 3

   Continue pounding for ten minutes, then rub through a sieve.

4. 4

   Cook the mixture slowly for one hour, stirring frequently, then beat in cream and cook for five minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 234. The excerpt below is the record exactly as published.

Pur6e of Chestnuts. To garnish a dish that will serve for twelve persons, use fifty Spanish chestnuts, one table-spoonful of butter, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a pint of white stock, one gill of cream

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