Boiled Chestnuts
From The Institute cook book, 1913
Serves 4
If allowed to stand, the chestnuts become heavy and unappetizing.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 65. The excerpt below is the record exactly as published.
BOILED CHESTNUTS Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding suflBcient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce
Cook this with the app: pantry check, scaling, and the assistant.