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Lunch
Chestnut Purée
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 cups White Stock II or III
- 2 cups French chestnuts, boiled and mashed
- 1 slice onion
- ¼ teaspoon celery salt
- 2 cups scalded milk
- ¼ cup butter
- ¼ cup flour
- Salt
- Pepper
Make it happen
Directions
- 1
Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.