| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| chestnuts Boil, peel and pound | 1.0 | lb. | — | Chestnuts | Nuts and seeds | Chestnut Custard |
| chestnuts Boil, skin and pound | 20.0 | — | — | Chestnuts | Nuts and seeds | Chestnut Cream |
| chestnuts boiled, peeled, and sieved | — | — | Chestnuts | Nuts and seeds | Marrons à la Celestiné | |
| chestnuts Boil, peel and rub through a fine sieve | 6.0 | ozs. | — | Chestnuts | Nuts and seeds | Chestnut Cream Ice |
| chestnuts Boil, peel, pound and put through a fine sieve | 40.0 | — | — | Chestnuts | Nuts and seeds | Nesselrode Pudding |
| chestnuts passed through the sieve | — | — | Chestnuts | Nuts and seeds | BROWN CHESTNUT SAUCE | |
| chestnuts boiled and pounded | 18.0 | — | — | Chestnuts | Nuts and seeds | Crème à la Comtesse, or The... |
| chestnuts boiled till half done, then roasted in a frying pan till wholly done, then peeled | — | — | Chestnuts | Nuts and seeds | Turkey with Chestnuts | |
| chestnuts | — | — | Chestnuts | Nuts and seeds | ROASTED CHESTNUTS | |
| chestnuts | 0.5 | lb | — | Chestnuts | Nuts and seeds | Chestnut Sauce for Fowls or... |
| chestnuts scalding and peeling | 0.5 | lb | — | Chestnuts | Nuts and seeds | BROWN CHESTNUT SAUCE |
| chestnuts fine roasted | 15.0 | — | — | Chestnuts | Nuts and seeds | 358. Roast Braised Turkey |
| chestnuts roasted | 25.0 | — | — | Chestnuts | Nuts and seeds | 358. Roast Braised Turkey |
| chestnuts roasted | — | — | Chestnuts | Nuts and seeds | 359. Turkey, if old | |
| chestnuts cut into dice | 20.0 | — | — | Chestnuts | Nuts and seeds | 372. The same, with another... |
| chestnuts blanch in boiling water, skim and place them in the screen, when dry take them out, and when cold put them into a mortar | 48.0 | dozen | — | Chestnuts | Nuts and seeds | 778. Chestnut Pudding, Ness... |
| chestnuts cut off the tops, bake them for fifteen minutes, remove the skins | 2.0–3.0 | pounds | — | Chestnuts | Nuts and seeds | Roast Turkey. Oyster Sauce. |
| chestnuts | — | — | Chestnuts | Nuts and seeds | Veal Pye | |
| chestnuts | — | — | Chestnuts | Nuts and seeds | THICK SOUPS AND PURÉES | |
| chestnuts peeled, scalded, and skinned | 12.0 | — | — | Chestnuts | Nuts and seeds | Nut Sauces |
| chestnuts | 30.0 | — | — | Chestnuts | Nuts and seeds | Chestnut Stuffing |
| chestnuts | 100.0 | — | — | Chestnuts | Nuts and seeds | Chestnuts—Marrons Glacés à ... |
| chestnuts well boiled, soft, not broken | — | — | Chestnuts | Nuts and seeds | Kari à la Baboo | |
| chestnuts blanched, skinned | 48.0 | doz. | — | Chestnuts | Nuts and seeds | Iced Chestnut Pudding |
| chestnuts | 50.0 | — | — | Chestnuts | Nuts and seeds | 115. PUREE OF CHESTNUTS |
| chestnuts | 50.0 | — | — | Chestnuts | Nuts and seeds | 157. GARNISH OF CHESTNUTS F... |
| chestnuts peeled and boiled in consommé | — | — | Chestnuts | Nuts and seeds | Chipolata Ragout | |
| chestnuts | 100.0 | — | — | Chestnuts | Nuts and seeds | 299. BROWN PUREE OF CHESTNUTS |
| chestnuts large | 100.0 | — | — | Chestnuts | Nuts and seeds | 300. WHITE PUREE OF CHESTNUTS |
| chestnuts | 1.0 | pound | — | Chestnuts | Nuts and seeds | Chestnut Crumbs |
| chestnuts roasted | 12.0 | — | — | Chestnuts | Nuts and seeds | Capon à la Nanterre |
| chestnuts cooked and peeled | — | — | Chestnuts | Nuts and seeds | Roast Goose Stuffed with Ch... | |
| chestnuts peeled | 60.0 | — | — | — | — | 643. ROAST SUCKING-PIG, A L... |
| chestnuts large | 60.0 | — | — | — | — | 644. ROAST SUCKING-PIG, A L... |
| chestnuts prepared as follows | — | — | — | — | ROAST TURKEY, A LA CHIPOLATA | |
| chestnuts split across the outer skin, fried with a little butter until they shed their husks easily, peeled, boiled in a little good consommé till done | 60.0 | — | — | — | — | ROAST TURKEY, A LA CHIPOLATA |
| chestnuts stewed | — | — | — | — | ROAST TURKEY, A L'ANGLAISE. | |
| chestnuts shelled and skinned | 1.0 | quart | — | — | — | Oysters |
| chestnuts | — | — | — | — | Oysters | |
| chestnuts slit, scald, and peeled | 60.0 | — | — | — | — | 699. GOOSE, A LA DAUPHINOISE |
| chestnuts roasted, peeled | 24.0 | — | — | — | — | 744. PUDDING OF SMALL BIRDS... |
| chestnuts large, perfect, outer skin removed carefully | — | — | Chestnuts | Nuts and seeds | Chestnuts in Syrup, and glazed | |
| chestnuts roasted, peeled | 24.0 | — | — | — | — | Roasted Chestnuts with Duck |
| chestnuts peeled, pounded, and rubbed through a sieve | 36.0 | — | — | — | — | NESSELRODE PUDDING |
| chestnuts fine, baked or boiled, pulp rubbed through a sieve | 50.0 | — | — | — | — | 1395. CHESTNUT PUDDING |
| chestnuts cooked, small | — | — | Chestnuts | Nuts and seeds | Consommé Christine | |
| chestnuts roast | — | — | Chestnuts | Nuts and seeds | Consommé Masséna | |
| chestnuts | 60.0 | — | — | Chestnuts | Nuts and seeds | Chestnut Purée |
| chestnuts shelled and blanched | 30.0–40.0 | — | — | Chestnuts | Nuts and seeds | Potage Purée Mancelle |
| chestnuts cooked, cut into dice | 20.0–30.0 | — | — | Chestnuts | Nuts and seeds | Chestnuts with truffles |
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