Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Chestnut Soup
Soups

Creamed soup, with meat stock and cream.


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

CHESTNUT SOUP.
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, lift out the chestnuts, peel them quickly, and throw them into cold water as they are done; wipe, and weigh them; take three quarters of a pound for each quart of soup, cover them with good stock, and stew them gently for upwards of three quarters of an hour, or until they break when touched with a fork; drain, and pound them smoothly,. or bruise them to a mash with a strong spoon, and rub them through a fine sieve reversed; mix with them by slow degrees the proper quantity of stock; add sufficient mace, cayenne, and salt to season the soup, and stir it often until it boils. Three quarters of a pint of rich cream, or even less, will greatly improve it. The stock in which the chestnuts are boiled can be used for the soup when its sweetness is not objected to; or it may in part be added to it.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats