Chestnuts Boiled

Name: Chestnuts Boiled
Ingredients: chestnuts, and cut each across diagonally at the stalk end; with butter, salt, and white pepper; with butter, salt, and white pepper; with butter, salt, and white pepper; and, if liked, a little claret

From The "Queen" cookery books: Vegetables, 1902

Excellent as an accompaniment to roast meat or poultry.

Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.

chestnuts, and cut each across diagonally at the stalk end, tie the nuts loosely in a napkin, and cook them till perfectly SCO VEGETABLES. tender in boiling salted water ; then take them up, remove the skins, turn them on to a napkin on a hot dish, and serve at once with butter, salt, and white pepper, and, if liked, a little claret

Cook this with the app: pantry check, scaling, and the assistant.