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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 426) → Modernised~81% of the text changedremovedadded
4 kg. kastanjer 4 å 5 dd. 500 g kastanjer. 4,5 dl buljong (4–5 dl). 30 gr. smør g smør. 1 selleristilk 2—3 skjeer stk selleristilk. 3 ss fløte (2–3 ss). salt pepper. Kastanjene snittes (etter smak). pepper (etter smak). Snitt et kors i, gis i kastanjene, gi dem et opkok oppkok i kokende vann, vann og fjern skall og hinner fjernes straks, has straks mens de er varme.. Legg kastanjene i en gryte sammen med kraften buljongen og selleristilken, koker selleristilken og kok til kastanjene de er ganske møre; presses gjennem hårsikt. Kastanjepuréen blandes med helt møre.. Press kastanjene gjennom en finmasket sil eller potetpresse til en puré.. Rør inn smøret, saltes efter smak; tilsettes fløten, gis påny smak til med salt og pepper, tilsett fløten og gi puréen et opkok. nytt oppkok.. Serveres helst i små krustader til gås, ender and og svinekam. Til 4 å 6 personer.

Note on Modernised

Mål er omregnet til moderne enheter (del. → dl, gr. → g, skeer → spiseskjeer). Hårsikt er erstattet med finmasket sil eller potetpresse. OCR-feilen «4 kg. kastanjer» er tolket som ½ kg.

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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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