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Chestnut Soup

A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.

A historical recipe

Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel some roast chestnuts, warm them in butter, moisten them with stock and white wine, and simmer over a slow fire until soft.
  2. Then pound them in a mortar, rub through a sieve, and mix with a thin purée of game.
  3. Heat in a Bain-marie, and serve with small croûtons (fried bread).
  4. Lentil Soup.
  5. No.
  6. 1.
  7. Soak one pint of lentils in cold water all night.
  8. Strain and wash them again, then put them in an earthen pot with two quarts of broth and simmer for one and a half hours.
  9. Fry one sliced onion, a little chopped parsley and thyme, and one bay leaf in two ounces of butter.
  10. Add these to the lentils and simmer for another half-hour.
  11. Rub through a sieve and boil, season with salt and pepper.
  12. Serve with croûtons (fried bread).
  13. Lentil Soup.
  14. No.
  15. 2.
  16. Put about half a pint of well-cleaned, dry lentils into boiling water in an earthen pot.
  17. Be careful to remove those which float to the surface.
  18. Leave the rest to cook until they are quite soft, then take them out and strain them.
  19. Meanwhile mix two or three anchovies, a bunch of parsley and some sage, and mix with some good oil in a sauce-pan.
  20. When well browned put in the lentils.
  21. Stir well, add more oil, and cook over a slow fire, stirring from time to time.
  22. When ready, mix in some strained stock, and serve with croûtons (fried bread).