As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts
Peel them quickly, and immerse them in cold water, and wipe and weigh them
Now cover them with good stock
Stew them gently for rather more than 3/4 of an hour, or until they break when touched with a fork
Drain, pound, and rub them through a fine sieve reversed
Add sufficient stock, mace, cayenne, and salt
Stir it often until it boils, and put in the cream
The stock in which the chestnuts are boiled can be used for the soup, when its sweetness is not objected to, or it may, in part, be added to it; and the rule is, that 3/4 lb. of chestnuts should be given to each quart of soup.Source: The Book of Household Management by Isabella Beeton (1859)
Chantilly Soup
