Spanish Chestnut Soup

Ingredients

• fifty large Spanish chestnuts
• a quart of stock
• a quarter of a pint of boiling cream
• as much salt as will flavour it pleasantly
• as much cayenne as will flavour it pleasantly
• as much mace as will flavour it pleasantly

Method

1. 1

   Soak chestnuts in warm water, peel, and place in cold water.

2. 2

   Cover with stock and simmer until soft.

3. 3

   Drain, crush, and mix with stock.

4. 4

   Rub through a sieve, add seasonings, and cream, then serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1869. The excerpt below is the record exactly as published.

Spanish Chestnut Soup.— Take fifty large Spanish chestnuts. Throw them into a pan of warm water, and when this is hot enough to burn the fingere take the nuts out, peel and scrape them, and throw each one as it is done into a pan of cold water. When all are ready, wipe the chestnuts, cover them with good stock, and let them simmer gently till they break when touched with a spoon or fork. Drain and crush them, mix with them a quart of stock, and rub the soup thi-ough a fine sieve. Add as much salt, cayenne, and mace as will flavour it pleasantly. JBoil it up again, mix with it o£P the fire a quarter of a pint of boiling cream

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