Chestnuts, To Boil (Marrons)

Ingredients

• 1 lb. chestnuts
• slightly salted

Method

1. 1

   Wash the chestnuts, make a slit in the shell of each and throw them into a saucepan of boiling water.

2. 2

   Boil quickly for 20 to 30 minutes until tender, then drain.

3. 3

   Serve simply with pats of butter or as a vegetable, seasoned with pepper and salt, and tossed in butter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 605. The excerpt below is the record exactly as published.

Chestnuts, To Boil (Marrons) Wash the chestnuts, make a slit with a knife in the shell of each and throw them into a sauce- pan of boiling water, slightly salted. Boil them quickly from 20 to 30 minutes, or until they are quite tender, and then drain. They may now be served very simply as they are, in a folded serviette with pats of butter handed separately, when they wall form a nice relish for a family supper party. If, however, they are to be served as a vegetable, remove the outside shell and brown inner skin, season them lightly with pepper and salt, and toss them in a little butter over the fire. Serve them very hot. Note. — Chestnuts make a very good substitute for potatoes, and are a nice change. 1625. Chestnuts in Brown Sauce (Marrons a 1’EspagnoIe) 1J lbs. chestnuts. J pt. brown sauce. To Prepare the Chestnuts. — First remove the outer shell and the inner brown skin from the chestnuts. There are different ways of doing this : (1) Wash the chestnuts, make a small slit in the rounded side of each with the point of a knife, put them into a saucepan with cold water to cover them, bring them to the boil, and boil 2 or 3 minutes. Then draw the saucepan to the side of the fire and keep them warm without boiling. Take a few at a time from the water and with the point of a knife remove the two skins. An old saucepan should be used for this, as the chestnuts cause discoloration. (2) Make a slit in the side of the chestnuts to prevent their bursting, and put them on a tin in the oven for 8 or 10 minutes. Then take out a few at a time and remove the skins with the point of a knife. Care must be taken that the chestnuts do not brown, especially for certain dishes ; so, if the oven is very hot, put a little water in the tin to avoid this. The skins can be removed most easily when the chestnuts are very hot ; it is better, therefore, when a large quantity is required, to prepare only a few of them at a time. Have ready | pint brown sauce, put the prepared chestnuts into this and let them stew until tender. Note. — Other sauces may be used in the same way. Time to stew, | hour. Probable cost, 6 d. to 8 d. 1626. Chestnuts with Parsley Sauce 1 lb. chestnuts

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