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CHESTNUT SOUP (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

CHESTNUT SOUP
E. D. P.


2 quarts of Spanish chestnuts,

2 quarts of chicken stock,

1 pint of rich cream,

Salt, nutmeg, and cayenne pepper to taste.



Shell the chestnuts, put them in a pan and cover with cold water.

Let them scald until the inner skin can be taken off.

Put them on a sieve to allow the hot water to drain off, and while draining, pour on some cold water, so as the skins can be removed with the hand.

When they are well skinned put them into a saucepan with the chicken stock, and let them simmer until perfectly tender.

Then mash through the sieve into the same stock.

Season with nutmeg, salt, and cayenne pepper to the taste.

Put it into a saucepan with hot water underneath, stirring all the time until it begins to simmer; then pour in the pint of cream, and after stirring 5 minutes longer, serve.


The complete 'Blue Grass Cook Book' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/