Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-free
Boiled Chestnuts
From The Hotel St. Francis cook book, 1919
Serves 1
Use for garnishing or stuffing.
A modern interpretation · AI-generated from the original record
Ingredients
- chestnuts
- a small piece of celery
- salt
- cover with water
Method
Cut chestnut shells and bake for ten minutes.
Peel and boil with celery, salt, and water until whole.
Nutrition per serving
99Calories
1 gProtein
21 gCarbs
1 gFat
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Boiled chestnuts. Cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water
Cook this with the app: pantry check, scaling, and the assistant.