American
Chestnut Stuffing
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 3 cups French Chestnuts
- ½ cup Butter
- 1 teaspoon Salt
- ⅛ teaspoon Pepper
- ¼ cup Cream
- 1 cup Cracker Crumbs
Make it
Method
- 1
Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.
Source & rights
Where this recipe comes from
Chestnut Stuffing, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.