Name: Chestnut Purée
Ingredients: salt

Chestnut Purée

Ingredients

salt

Directions

Mash boiled chestnuts, add salt, and cream or milk and butter. Beat well, heat in double boiler, serve in center of platter surrounded by nut meat cutlets or croquettes which in turn are garnished with boiled small onions, Brussels sprouts or flowerets of cauliflower suitably seasoned; or purée may be served with globe artichokes, green peas, stewed cucumbers or mashed dry green peas.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.