Food recipes
Chestnut Purée
Chestnut Purée
Ingredients:
1/4 cup butter
1/4 cup flour
1 slice onion
Directions:
Salt
1/4 teaspoon celery salt
Chapter VIII − SOUPS 152
The 1918 Fanny Farmer Cookbook
Pepper
Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and
bind.
Season with salt and pepper.
65
Crab Soup
Ingredients:
1/4 cup butter
1/4 cup flour
1 slice onion
Directions:
Salt
1/4 teaspoon celery salt
Chapter VIII − SOUPS 152
The 1918 Fanny Farmer Cookbook
Pepper
Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and
bind.
Season with salt and pepper.
65
Crab Soup
Printed from https://recipe.bluelayer.org/recipe/61744/chestnut-pur-e