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XLIL— Chesnut Soup

From A Lenten cookery book (1876).

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A historical recipe

A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 4 ingredients

  1. a pint of milk
  2. an ounce of butter
  3. a teaspoonful of sugar
  4. a pint of stock

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Shell, scald, and scrape two score chesnuts ;
  2. boil them slowly in a pint of milk, drain and rub through a wire sieve ;
  3. put into a stewpan with an ounce of butter, a teaspoonful of sugar, a little cream, pepper and salt ;
  4. stir till well mixed, and then stir in a pint of milk and a pint of stock, till just boiling.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
  • Colander
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From A Lenten cookery book (1876), printed page 12, digitised by the Internet Archive: https://archive.org/details/ALentenCookeryBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.