Garnish of Chesnuts
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 56. The excerpt below is the record exactly as published.
GARNISH OF CHESNUtS. Peel ofip the first skin of fifty chesnuts, boil the ches- nuts in water for five or six minutes, strain off the water, remove the second skin, and fry them in a saute-pan with two ounces of butter for a few minutes ; after which, add half a pint of good broth
Cook this with the app: pantry check, scaling, and the assistant.