Chestnuts, Stewed (to be served as a vegetable)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil the chestnuts, one hour and a half.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 354. The excerpt below is the record exactly as published.
Chestnuts, Stewed (to be served as a vegetable). — Remove the outer rind from sound chestnuts, then fry them in a little butter, when the inner skin may easily be freed from them. Put them into a saucepan with some good stock
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