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Boiled Chestnuts
From The Landmarks club cook book, 1903
Serves 2
Delicious with turkey.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 62. The excerpt below is the record exactly as published.
BOILED CHESTNUTS served AS A vegetable. Peel off the outside skin of the chestnut. Steep in boiling water until the skin can be easily removed. Then throw into a bowl of cold water. Put two ounces of butter in a saucepan, two tablespoons flour, and stir over the fire until well mixed. Then pour in half pint clear broth
Cook this with the app: pantry check, scaling, and the assistant.