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Public Domain Recipes
cegoh (Pixabay License).

Chestnut Soup

Ingredients

Directions

  1. Blanch 50 chestnuts, remove husks and shell.
  2. Boil 10 minutes.
  3. Put into a stew-pan with 1 sliced onion, 1 stick sliced celery, salt and good veal stock to cover.
  4. Put buttered paper over pan and stew 1 hour.
  5. Rub through a tammy (fine sieve) into 1/2 pt milk and enough stock to make a nice consistency.
  6. While hot, stir in yolk of 1 egg and 1/2 cup of cream and serve.

Other Information

Author: Person.Isabel Harris Metcalf

Source: Just A Few Tried and True Receipts (1916-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: chestnut, onion, celery, salt, stock, milk, egg yolk, cream

Equipment: sieve, measuring spoons, measuring cups, pot, pan

See Also

Celery Soup II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • celery, onion, water, milk, egg yolk, pepper, salt • measuring cups, measuring spoons, saucepan, pot, sieve, stove, egg beater

Potato Soup

by: Isabel Harris Metcalf • Maria Samson • Just A Few Tried and True Receipts (2019-02-13)

Soup • avoirdupois • salt, egg yolk, butter, water, milk, potato, onion • measuring spoons, measuring cups, pot

Corn Chowder IV

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Soup • avoirdupois • bacon, potato, tomato, onion, celery, milk, pepper, salt, corn • measuring cups, measuring spoons, knife, stove, pot

Clam Chowder

by: Mrs Jennie Olson • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Soup • bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour • measuring cups, measuring spoons, pan, stove, pot

Tuna Casserole

by: Mrs Lyle Garrett • Point Adams Packing Co (1957-07-01)

Seafood • noodle, Worcestershire sauce, onion, tabasco sauce, celery, tuna, pimiento, butter, flour, parsley, salt, olive, mustard, cheese, milk, bread crumb • measuring cups, measuring spoons, knife, stove, pot, oven