Name: Chestnut Puree
Ingredients: pepper; salt

Chestnut Puree

Ingredients

pepper
salt

Directions

Eemove the shells by cutting a cross on the flat side of each and putting them in a pan in a hot oven till the shell bursts open. The shell and skin will both come off together. Put them in boiling salted water and cook until very tender, then drain and mash through a potato ricer, or colander. Season with but- ter, pepper, salt and a little cream.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.