Catholic Recipe: Puree of Chestnuts
Also Called: Pure di Castagna; Purée of Chestnuts
The feast of "the Blessed Virgin Mary and All Holy Martyrs" originated in Rome when Pope Boniface IV dedicated the former pagan temple of the Pantheon under that title in A.D. 610. From the eighth century on it came to be called "Feast of All Saints," and in 1484 it was raised to a holy day of obligation for the whole Church.
The favorite pastry for the feast is the "Saints Cake" baked as coffee bread for November 1 in Germany, Austria and Switzerland, among the Slavic nations, in Hungary, and in some Latin countries. In Italy, chestnut dishes are traditional in many localities.
DIRECTIONS
Boil chestnuts in salted water in saucepan 15 minutes, or until tender. Drain. Mash with just enough milk to moisten. Add butter, seasonings. Serve as hot vegetable or cold dessert garnished with whipped cream.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
