Puree of Chestnuts

Ingredients

• a quart of broth
• a teaspoonful of sugar
• a small lump of butter
• lib. of Chestnuts
• 1 table-spoonful of salt
• 2 teaspoonfuls of pepper

Method

1. 1

   Peel off the outer skin of the chestnuts, then boil them in a saucepan of boiling water with a lump of salt for a few minutes.

2. 2

   Drain, plunge into cold water, and remove all skins.

3. 3

   Put the chestnuts into a saucepan with a quart of broth, boil until tender, then rub through a fine wire sieve.

4. 4

   Return to the saucepan with the remaining liquor, add sugar and butter, and boil again.

5. 5

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 313. The excerpt below is the record exactly as published.

Puree of Chestnuts. — (1) Peel off the outer skin of lqt. of Chestnuts, then put them into a saucepan of boiling- water with a lump of salt, and boil them for a few minutes. Bub one of the Chestnuts, and if the under-skin peels off easily, drain them, plunge into cold water, and remove all the skins. Put the Chestnuts into a saucepan with a quart of broth, place over the fire until boiling-, then move to the side and boil slowly until tender. When cooked, rub the Chestnuts through a fine wire sieve with a wooden spoon, then return them, with the remainder of the liquor, to the saucepan ; put in a teaspoonful of sugar and a small lump of butter, and boil them up again. Turn the puree on to a hot dish, and serve it while very hot. (2) Skin and blanch the Chestnuts ; boil in just enough stock to cover them, and when quite soft rub through a fine hair sieve. Add pepper and salt to taste, and a small quantity of boiling cream. (3) Boil lib. of Chestnuts for ten minutes, peel and skin them immediately, put them into a saucepan with lqt. of broth, 1 table-spoonful of salt, 2 teaspoonfuls of pepper

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