Kastanien-Auflauf
"Chestnut Soufflé"
From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche
Written by Henriette Davidis
Kastanien-Auflauf
"Nachdem man die äußere Schale von 2 ½ Pi. Kastanien entfernt, wirft man diese solange in kochendes Wasser, bis sich die innere Haut leicht ablösen läßt, kocht sie dann in etwa 1 Viertel Milch weich und reibt sie durch ein Sieb. Dann rührt man 5 Uzn. Butter zu Schaum, fügt 10 Eidotter, die durchgeriebene Kastanienmasse, 5 Uzn. Zucker, 6 Löffel feinen Liqueur (Maraskino, Curaçao 2c.) hinein und zieht den festen Eiweißschnee durch die Masse. Man bäckt den Auflauf etwa ¾ Stunden im Ofen und gibt ihn sofort zu Tisch."
English Translation
"After removing the outer shell from 2 ½ pounds of chestnuts, place them in boiling water until the inner skin can easily be peeled off. Then cook them in about 1 quart of milk until soft and press them through a sieve. Beat 5 ounces of butter until fluffy, add 10 egg yolks, the sieved chestnut mixture, 5 ounces of sugar, and 6 tablespoons of fine liqueur (Maraschino, Curaçao, etc.), and then fold in the stiffly beaten egg whites. Bake the soufflé for about ¾ of an hour in the oven and serve immediately."
Note on the Original Text
As commonly found in 19th-century German recipes, weights are given in 'Pfund' (Pound) and 'Unzen' (Ounce), which were subject to some regional variation—modern standardized metric amounts are approximate here. The instructions assume familiarity with techniques like separating eggs and making an 'Eggenschnee' (stiff egg whites). The recipe omits precise temperatures and timings, relying instead on the cook’s experience and the sight, smell, and texture of the dish. Spellings such as 'Eidotter' for egg yolk and 'Auflauf' for soufflé or pudding are from period orthography.
Title
Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)
You can also click the book image above to peruse the original tome
Writer
Henriette Davidis
Era
1897
Publisher
C.N. Caspar
Background
A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.
Kindly made available by
Internet Archive
This delightful chestnut soufflé comes from Henriette Davidis’ celebrated 'Praktisches Kochbuch', a staple of 19th-century Germanic cookery that was widely used not only in Germany but also among German immigrants in America. Published in 1897 in Milwaukee, this edition helped generations of cooks—mainly women—navigate both simple and refined cuisine with clarity and confidence. Chestnuts were a favored ingredient in the 19th century, valued for their mild sweetness and nourishing quality. Recipes like this chestnut 'Auflauf' (soufflé or pudding) would have been prepared for special occasions or when chestnuts were in season, often gracing the tables during autumn and winter festivities.
At the time, cooks would have used a large pot for boiling and simmering the chestnuts, a fine sieve or food mill for puréeing, and a heavy ceramic or metal mixing bowl for beating the butter and eggs, likely using a sturdy whisk. Eggs were separated by hand, and the egg whites would be rigorously beaten with a wire whisk or bundle of birch twigs until stiff. Baking was done in a large wood or coal-fired oven, with the Auflauf placed in a generously buttered earthenware or tin mold.
Prep Time
45 mins
Cook Time
45 mins
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- Chestnuts, 2 3/4 lbs (raw, with shells and skins on)
- Milk, 1 quart
- Butter, 5 oz
- Eggs, 10 (separated, yolks and whites)
- Sugar, 5 oz
- Liqueur (Maraschino or Curaçao), 3 fl oz (6 tbsp) (Substitute: orange liqueur such as Triple Sec or similar, if desired)
Instructions
- Peel the outer shells from approximately 2 3/4 pounds of chestnuts.
- Place the chestnuts into boiling water and cook until the inner brown skins can be easily removed.
- Peel off the inner skins, then simmer the chestnuts in about 1 quart of milk until they are soft.
- Pass the chestnuts through a fine sieve or purée them.
- In a seperate bowl, beat 5 ounces of butter until light and fluffy, then incorporate 10 egg yolks.
- Add the puréed chestnut mixture, 5 ounces of sugar, and 6 tablespoons (about 3 fluid ounces) of fine liqueur such as Maraschino or Curaçao.
- Gently fold in stiffly beaten egg whites from the 10 eggs.
- Pour the mixture into a buttered baking dish and bake in a preheated oven at 350°F for about 45 minutes.
- Serve immediatly, while still puffed and warm.
Estimated Calories
320 per serving
Cooking Estimates
You will need about 45 minutes to bake the dish, plus around 45 minutes to prepare the chestnuts and other ingredients. Each serving is about 320 calories, and this recipe makes 10 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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