The 1901 Cookbook Archive
No. 2825 — Chestnut Soufflé (Supplement to Section XIII)
English historical translation of Molokhovets recipe No. 2825 from the 1901 Russian cookbook, retaining original methods and measures.
Peel 1 pound of chestnuts, scald them and remove the inner skins. Put them into a saucepan with ⅛ pound of butter and 2 glasses of milk. Cook until completely tender, then rub through a sieve together with the cooking liquid.
Add ½ glass of sugar and cook the purée briefly on the stove. Let cool; stir in 6 egg yolks and fold in 6–8 beaten egg whites. Transfer to a deep enamelled serving dish and bake in the oven for half an hour. Serve in the same dish.
Original source: Read Russian recipe No. 2825. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.