Recipes > Desserts > Souffles > Chestnut Souflé

Chestnut Souflé


  • 30 large chestnuts
  • milk
  • 3/4 tablespoonful butter
  • 1 tablespoonful flour
  • 4 tablespoonfuls sugar
  • 1 teaspoonful vanilla
  • whites of 6 eggs


Put the chestnuts with cold water over the fire and boil 5 minutes; take them from the fire and remove the outside shells and the brown skins; boil the chestnuts in milk till tender and press them through a sieve; melt the butter, add the flour and stir for a few minutes over the fire; add 3/4 cup boiling milk, stir and let it boil up, remove from fire and set aside; when cooled off mix it with the chestnut purée and add the sugar, vanilla and the beaten whites. This souflée may be baked either in paper boxes or in a dish; dust with sugar when ready to serve.


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Desserts and Salads (1920).

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