vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Devilled Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 2
Serve hot or cold.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 312. The excerpt below is the record exactly as published.
Devilled Chestnuts. — Put lib. or so of large Chestnuts into a saucepan of salted water, and parboil them ; then plunge them into cold water, and with a sharp knife scrape off the skins, after removing the outer shells. Dry them, put them into a frying-pan with butter, and fry, tossing and shaking them about in the pan over the fire until they become of a golden colour, and sprinkling with salt mixed with double its quantity of cayenne
Cook this with the app: pantry check, scaling, and the assistant.