Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
French
Chestnut Soup
From Tried favourites cookery book, 1909
Serves 3
The stock in which the chestnuts are boiled can be used for the soup.
A modern interpretation · AI-generated from the original record
Ingredients
- Chestnuts, lb.
- Stock, 2 quarts
- Seasoning, Salt, Mace, and Cayenne Pepper
Method
Peel chestnuts and throw into warm water.
Once soft, drain and pound smoothly, then mix with stock.
Season with mace, cayenne, and salt.
Stir until boiling.
Add cream if desired.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 12. The excerpt below is the record exactly as published.
Chestnut Soup. Chestnuts, lb. stewed nearly 1 hour; Stock, 2 quarts; Seasoning, Salt, Mace, and Cayenne Pepper
Cook this with the app: pantry check, scaling, and the assistant.