Chestnut Soup

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Chestnuts, lb.: stewed from ⅔ to 1 hour.
  • Soup, 2 quarts
  • seasoning of salt,


Strip the outer rind from some fine, sound Spanish chestnuts, throw them into a large pan of warm water, and as soon as it becomes too hot for the fingers to remain in it, take it from the fire, lift out the chestnuts, peel them quickly, and throw them into cold water as they are done; wipe, and weigh them; take three