Chestnut Sweet Bread (Castagnaccio)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This sweet bread is popular throughout Northern Italy.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 29. The excerpt below is the record exactly as published.
CHESTNUT SWEET BREAD (Castagnaccio) Add to chestnut flour a little salt and sufficient water to make a firm dough. Knead in broken walnut meats, bits of blanched almonds, raisins, or currants
Cook this with the app: pantry check, scaling, and the assistant.