Mrs Beeton Spanish Chestnut Soup
This is an
original Mrs. Beeton recipe taken directly from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
3/4 lb. of Spanish chestnuts,
1/4 pint of cream;
seasoning to taste of salt,
cayenne, and mace;
1 quart of stock No. 105.
Mode.—Take the outer rind from the chestnuts, and put them into a large pan of
warm water. As soon as this becomes too hot for the fingers to remain in it,
take out the chestnuts, peel them quickly, and immerse them in cold water, and
wipe and weigh them. Now cover them with good stock, and stew them gently for
rather more than 3/4 of an hour, or until they break when touched with a fork;
then drain, pound, and rub them through a fine sieve reversed; add sufficient
stock, mace, cayenne, and salt, and stir it often until it boils, and put in the
cream. The stock in which the chestnuts are boiled can be used for the soup,
when its sweetness is not objected to, or it may, in part, be added to it; and
the rule is, that 3/4 lb. of chestnuts should be given to each quart of soup.
Time.—rather more than 1 hour. Average cost per quart, 1s. 6d.
Seasonable from October to February.
Sufficient for 4 persons.
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