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Chestnut Purée

Chestnut purée from Erken's Stor kokebok: chestnuts are blanched and peeled, cooked tender in bouillon with a celery stalk, pressed through a sieve, stirred with butter and cream, seasoned and served in small croustades with goose, duck or pork loin.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 386 (falt i det fri)

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About the dish

Chestnut purée was a fine accompaniment to fatty roasts such as goose, duck and pork loin. Erken recommends serving the purée in small croustades, a typical presentation at the festive bourgeois meals of the time.

How to make it

  1. 1

    Peel the chestnuts

    Cut a cross in the chestnuts, give them a quick boil in boiling water and remove the shell and inner skin at once while they are hot.

  2. 2

    Cook tender

    Put the chestnuts in a pot with the bouillon and the celery stalk and cook until completely tender.

  3. 3

    Pass through a sieve

    Press the chestnuts through a fine-mesh sieve or potato ricer into a purée.

  4. 4

    Season

    Stir in the butter, season with salt and pepper, add the cream and give the purée another quick boil.

  5. 5

    Serve

    Serve preferably in small croustades with goose, duck and pork loin.

Changes from the original

Measures are converted to modern units (del. → dl, gr. → g, spoonfuls → tablespoons). The hair sieve is replaced with a fine-mesh sieve or potato ricer. The OCR error "4 kg. chestnuts" is interpreted as ½ kg.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 386) → 1949 (korrekturlest, s. 426)~46% av teksten endretfjernetlagt til
½ 4 kg. kastanjer 4 à å 5 del. dd. buljong 30 gr. smør 1 selleristilk 2—3 skeer skjeer fløte salt pepper. Kastanjerne Kastanjene snittes kors i, gives gis et opkok i kokende vand, skal vann, skall og hinder hinner fjernes straks, haves has i gryte sammen med kraften og selleristilken, koker, koker til kastanjerne kastanjene er ganske møre; presses gjennem haarsigt. hårsikt. Kastanjepuréen blandes med smørret, smøret, saltes efter smak; tilsættes tilsettes fløten, gives paany gis påny et opkok. Serveres helst i smaa små krustader til gaas, ænder gås, ender og svinekam. Til 4 å 6 personer.

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Frequently asked questions

What is the easiest way to peel the chestnuts?
Cut a cross in the shell, give them a quick boil in boiling water and remove the shell and inner skin at once – while they are hot. The skin then loosens much more easily.
What is the chestnut purée served with?
According to the recipe, preferably in small croustades as an accompaniment to goose, duck and pork loin.
What is the purée made of, and how long does it cook?
½ kg chestnuts, 4–5 dl bouillon, 30 g butter, a celery stalk, 2–3 spoonfuls of cream plus salt and pepper. The chestnuts are cooked in the stock with the celery stalk until completely tender, pressed through a fine sieve, blended with butter and cream and given another quick boil. Figure on about an hour in total.

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