Click here to advertise on CatholicCulture.org

Catholic Recipe: Puree of Chestnuts

    INGREDIENTS

  • 1 pound chestnuts, peeled
  • warm milk
  • 2 tablespoons butter
  • salt, pepper
  • Details

  • Serves: 6
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

May God Bless our Readers! July 18
What's Wrong with the Pope's latest interview? July 15
What was wrong with the Pope's latest interview? A lot. July 15
Fool me once... July 14
Crowdfunding can change lives July 11

Top Catholic News

Most Important Stories of the Last 30 Days
Vatican issues working document for Synod of Bishops on the family CWN - June 26
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - 21 hours ago