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A Chesnut Soop
Preparation info
- Difficulty
Easy
Appears in
Published 1747
Method
Take half a hundred Chesnuts, pick them, put them in an Earthen Pan, and set them in the Oven half an Hour, or roast them gently over a slow Fire; but take care they don’t burn; then peel them, and set them to stew in a Quart of good Beef, Veal, or Mutton-broth
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