Recipes > Soup > Puree of Chestnuts

Puree of Chestnuts


  • 1 quart of chestnuts
  • salt
  • about 1 quart of broth
  • pinch of sugar
  • 1 ounce of butter


Remove the skin of the chestnuts and drop them in boiling water, with a little salt. As soon as the under skin comes off easily, take them from the fire, drain, drop them in cold water, and then remove the under or white skin; put them in a saucepan with the broth, set on the fire and boil gently till well done, and mash through a colander.

Then put the chestnuts, and what is left of the broth, in a saucepan, set on the fire, stir, add the sugar and butter; give one boil, and it is made.


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Hand-Book of Practical Cookery (1884).

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