This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Remove the shells from one pint of chestnuts, cover with boiling water and let blanch fifteen minutes, then remove the brown skin. Put them in a saucepan, cover with boiling water, boil fifteen minutes; then add a half-teaspoonful of salt and boil ten minutes longer, or until you can pierce them with a fork. When done, drain, turn into a heated dish, pour over them Cream Sauce, and serve.
Prepare and boil one pint of chestnuts as directed in preceding recipe. When done, drain, mash fine, and press through a colander; add a tablespoonful of butter, salt and pepper to taste. Serve the same as mashed potatoes.
Remove the shells from one pint of chestnuts, cover them with boiling water and blanch fifteen minutes, then peel off the thin, brown skin. Put them into a saucepan, cover with boiling stock, and boil thirty minutes, or until you can pierce them with a fork. When done, drain, and save the stock in which they were boiled. Put one tablespoonful of butter into a frying-pan to brown; when brown, add one tablespoonful of flour, mix until smooth; then add a half-pint of the stock in which the chestnuts were boiled, stir continually until it boils, add salt and pepper to taste, pour over the chestnuts, and serve.
1 quart of chestnuts
1 quart of water or stock
1 tablespoonful of butter Salt and pepper to taste
Shell the chestnuts, throw them into boiling water until the skins come off easily; then drain and remove the brown skin. Put them in a saucepan with the water or stock, and boil gently for a half-hour, or until they will mash easily under pressure. Then press them through a colander, return them to the saucepan, add the butter, salt and pepper, stir until it boils, and it is ready to serve.