1 qt. chestnuts
1¹⁄₂ qts. water
2 teaspoons salt
Shell and blanch the nuts by the directions given on page 189. Bring
them to a boil with salted water, put them in a cooker for from two to
four hours. Press them through a potato ricer or serve them whole,
adding a little butter if desired. One quart of nuts will make about one
pint when shelled and blanched.
Serves four or five persons.