{"id":7125,"slug":"chestnut-puree-2","title":"CHESTNUT PURÉE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of chestnuts, which have been shelled and skinned","two cups of milk","more milk if necessary","salt","pepper","one teaspoon of fresh butter"],"ingredients_norm":["chestnuts which have been shelled and skinned","milk","more milk if necessary","salt","pepper","fresh butter"],"steps":["Put one pound of chestnuts, which have been shelled and skinned, on to boil in two cups of milk and cook until tender, then mash smooth.","If necessary add more milk while boiling.","Strain and season with salt and pepper and one teaspoon of fresh butter.","Serve hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w40:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e5277c43a2d746646b182beb600af69f3699cef224ed178d413a3cbeea0e0e35","created_at":"2026-08-02T16:58:06Z","updated_at":"2026-08-02T16:58:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chestnut-puree-2"}