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Puree of Chestnuts

A puree made from boiled chestnuts mixed with fine white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Chestnut and sauce work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 255 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Puree of Chestnuts

Ingredients

Directions

Prepare the chestnuts

  1. Boil the chestnuts and remove the shells and skins.

  2. Pound the chestnuts in a mortar.

Make the puree

  1. Mix the pounded chestnuts with a little fine white sauce.

  2. Pass the mixture through a sieve.

  3. Warm the mixture in enough sauce to achieve the desired consistency.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chestnut + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together255 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chestnuts
Provide the main body and flavour of the puree once pounded and sieved.
Fine white sauce
Adds moisture and smoothness, letting the puree reach the desired consistency.

The step that matters

Passing the mixture through a sieve. Pounding leaves fibrous and lumpy bits in the chestnuts. Sieving removes them, so the puree becomes smooth rather than grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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