Lunch
Chestnut Purée
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 cups White Stock II or III
- 2 cups French chestnuts, boiled and mashed
- 1 slice onion
- ¼ teaspoon celery salt
- 2 cups scalded milk
- ¼ cup butter
- ¼ cup flour
- Salt
- Pepper
Historical transcription
Source method
- 1
Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.