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

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20