Boiling water
1 1/2 lb French chestnuts
1/3 c Butter
Salt and pepper
1 c Dry bread crumbs
1/2 c Milk, scalded
Pour boiling water over chestnuts and let stand 5
minutes; remove skin with fingers and a knife. Cook
nuts about 1/2 hour in boiling salted water. Drain,
mash and add butter and seasonings. Pour milk over
crumbs and add to nut mixture. Mix well, stuff bird.
Many of the recipes in this collection did not contain
amounts or oven temperatures. I have typed them in as
they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN
0-934860-55-6
