Fannie Merritt Farmer

Chestnut Purée

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten with scalded milk