Boiled Chestnuts served as a Vegetable. — Peel off the
outside skin of the Chestnuts and steep them in boiling water
until the inner skin can be easily removed, throwing them as
they are peeled into a bowl of cold water. Put 2oz. of butter
in a saucepan with 2 table-spoonfuls of flour, and stir it over the
fire until well mixed ; then pour in f2 pint (or 1 pint, according
to the quantity of Chestnuts) of clear broth, and continue
stirring over the fire until boiling. Season the sauce with salt,
put in the Chestnuts, and keep them simmering at the side of
the fire until soft. Served in this way they make a good
vegetable for roasted meats or poultry, especially turkey.
Candied Chestnuts. — Peel off the outer skin of some large
Chestnuts, and boil them until the inner skin comes off when
rubbed ; then put them in another pan and boil till tender,
but not too much done. Squeeze the juice of two lemons into
a basin of warm water and let the Chestnuts remain in this
until cold. Boil 61b. of loaf sugar in a sugar-boiler with lqt.
of water✪ Candied Chestnuts, and keep stirring the sugar in the boiler over the fire,
each time it rises adding a little cold water until 1 pint of water
has been used up, and the sugar will no longer rise. Remove
the dark scum from the top. Dip a cloth in water, squeeze
it, and strain the syrup through. Clean out the boiler that
the syrup was in, turn the syrup back again, and boil it
until it comes to the thread ( see Sugar-boiling). Dry the
Chestnuts and pour the hot syrup over them. The next day
boil all together for five minutes, turn them out, and let them
be for another day. Strain off the syrup on the third day,
on the yellow rind of a lemon and pounded in a mortar. Pile
up the mashed Chestnuts while still hot on a hot dish,
quickly spread the frothed egg over them, and serve at once.
See Pig. 447.
Chestnut Biscuits. — Take off all the skin from about three
dozen large Chestnuts, which should weigh about Goz., put
them into a mortar with 2oz. of butter, and pound to a
pulp. Put 4oz. of flour on a board, make a bay, and work
in 2oz. of slightly-warmed butter and 3oz. of crushed loaf
sugar ; then add the Chestnut pulp and work it well in with
the other ingredients, so as to form a stiff paste. An egg
may be added✪ Chestnut Biscuits should the paste be too stiff. Boll the paste
out, cut it into quarters, roll them all out again, but keeping
them of uniform thickness, cut off pieces about the size of
a walnut, roll them out until they are about 3|in. in length,
put them on a well-buttered baking-sheet, brush them over
with egg, put them into a slack oven, and bake until they
are of a light colour. Take them out, let them remain in
the hot closet until they become quite crisp, and they are
then ready for use.
Page 301 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Chestnuts served as a Vegetable. — Peel off the outside skin of the Chestnuts and steep them in boiling water until the inner skin can be easily removed, throwing them as they are peeled into a bowl of cold water. Put 2oz. of butter in a saucepan with 2 table-spoonfuls of flour, and stir it over the fire until well mixed ; then pour in f2 pint (or 1 pint, according to the quantity of Chestnuts) of clear broth, and continue stirring over the fire until boiling. Season the sauce with salt, put in the Chestnuts, and keep them simmering at the side of the fire until soft. Served in this way they make a good vegetable for roasted meats or poultry, especially turkey. Candied Chestnuts. — Peel off the outer skin of some large Chestnuts, and boil them until the inner skin comes off when rubbed ; then put them in another pan and boil till tender, but not too much done. Squeeze the juice of two lemons into a basin of warm water and let the Chestnuts remain in this until cold. Boil 61b. of loaf sugar in a sugar-boiler with lqt. of water, and keep stirring the sugar in the boiler over the fire, each time it rises adding a little cold water until 1 pint of water has been used up, and the sugar will no longer rise. Remove the dark scum from the top. Dip a cloth in water, squeeze it, and strain the syrup through. Clean out the boiler that the syrup was in, turn the syrup back again, and boil it until it comes to the thread ( see Sugar-boiling). Dry the Chestnuts and pour the hot syrup over them. The next day boil all together for five minutes, turn them out, and let them be for another day. Strain off the syrup on the third day,
on the yellow rind of a lemon and pounded in a mortar. Pile up the mashed Chestnuts while still hot on a hot dish, quickly spread the frothed egg over them, and serve at once. See Pig. 447.
Chestnut Biscuits. — Take off all the skin from about three dozen large Chestnuts, which should weigh about Goz., put them into a mortar with 2oz. of butter, and pound to a pulp. Put 4oz. of flour on a board, make a bay, and work in 2oz. of slightly-warmed butter and 3oz. of crushed loaf sugar ; then add the Chestnut pulp and work it well in with the other ingredients, so as to form a stiff paste. An egg may be added should the paste be too stiff. Roll the paste out, cut it into quarters, roll them all out again, but keeping them of uniform thickness, cut off pieces about the size of a walnut, roll them out until they are about 3|in. in length, put them on a well-buttered baking-sheet, brush them over with egg, put them into a slack oven, and bake until they are of a light colour. Take them out, let them remain in the hot closet until they become quite crisp, and they are then ready for use.
Records on this page
Candied ChestnutsChestnut Biscuits