Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchvegetariangluten-free
Chestnut Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- chestnuts
- a spoonful of butter
- several of sweet cream
Method
Peel and blanch chestnuts, boil in salted water until soft.
Pass through a sieve, add water if too thick, and butter or cream.
Season to taste and serve with fried bread squares.
Nutrition per serving
513Calories
7 gProtein
109 gCarbs
8 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 3. The excerpt below is the record exactly as published.
CHESTNUT SOUP— Peel and blanch the chestnuts, boil them in salted water until quite soft, pass through a sieve, add more water if too thick, and a spoonful of butter or several of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.