CHESTNUT SOUP

2 lb of Spanish chestnuts;
2 lumps of sugar;
5 pints of good stock;
1 pint of milk;
A little salt and cayenne.

Peel the chestnuts, put them into hot water, and set them over the fire until brown skin can be easily removed. Put the chestnuts into a stew pan, pour over them a little good stock and simmer until quite soft. Then mash them through a fine sieve. Put the purée into a pan, add the rest of the stock, the milk, a little salt, cayenne pepper, and the sugar. Boil the soup once more, stirring it constantly, and serve it very hot. For 6 persons. Time - 1 hour.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

The content of this website is the property of knowledgeoflondon.com and must not be reproduced without permission. Every effort is made to ensure the details contained on this site are correct, however we cannot accept responsibility for errors and omissions.