Chestnut Soup from Modern Cookery for Private Families by Eliza Acton
Strip the outer rind from some fine, sound Spanish chestnuts, throw them into a large pan of warm water, and as soon as it becomes too hot for the fingers to remain in it, take it from the fire, li...
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Cooking tools:
- Paring knife
- Stockpot
- Stove
- Kitchen scale
- Mixing bowl
- Kitchen towel
Ingredients
- seasoning of salt, mace, and cayenne: 1 to 3 minutes.
- Cream, ¾ pint (when used).
- Chestnuts, 1½ lb.: stewed from ⅔ to 1 hour.
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