Purge of Chestnuts (Purge de Marrons)
From Cookery for every household, 1914
Serves 3
Can be served as an accompaniment to roast meat.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 606. The excerpt below is the record exactly as published.
Purge of Chestnuts (Purge de Marrons) 1J lbs. chestnuts. i 1 pt. light stock. 1 oz. butter. | Seasoning
Cook this with the app: pantry check, scaling, and the assistant.