Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-free
Chestnut Sour
From Vegetarian cookery, 1891
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Half a pound of chestnuts
- one onion
- a little celery
- half a pint of milk
- a little parsley
Method
Boil the chestnuts just long enough for the rind and inner skin to be easily taken off, and when mashed, put the chestnuts into a pan with the onion and celery, cut in very small pieces, and a pint of water, and let all boil together until sufficiently done, then add the milk, the parsley, finely chopped, and season with pepper and salt.
Nutrition per serving
522Calories
10 gProtein
102 gCarbs
8 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 36. The excerpt below is the record exactly as published.
Chestnut Sour. Half a pound of chestnuts, one onion, a little celery, half a pint of milk, and a little parsley
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