Girard Boiled Chestnuts

Ingredients

• boiled Italian chestnuts
• fresh butter
• salt

Method

1. 1

   After washing the chestnuts, cut through the stem end of the shells with two cuts, crossing each other.

2. 2

   Tie the nuts in a napkin and boil them just tender in salted boiling water.

3. 3

   Then take them up, turn them into a fresh napkin laid in a salad-bowl, and serve the nuts hot, with fresh butter and salt.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 140. The excerpt below is the record exactly as published.

Girard boiled chestnuts with an Italian wine, BaroU ; or hickory-nuts and sherry ; or a variety of nuts, with olives and sherry ; or paper-shell almonds and sherry. A favorite American com- bination is nuts, raisins, apples, and cider : this belongs ' with the old-fashioned American Thanksgiving or Christmas dinner of roast turkey, chicken-pie, sweet-potatoes, steamed squash, oyster or chicken salad, celery, cranberry-jelly, squash, pumpkin, and mince pies, and plum-pudding. A good after-dinner " bite " is the Girard nut sandwich. Fil- berts might be used for this sandwich. English filberts should be kept in their husks, damp, or packed in salt, so that the kernels will be soft. If the husks look mouldy, put the nuts in a colander, and shake them over the fumes of a little burning sulphur before sending them to the table. RELTSHES {HORS-D'CEUVRES). 249 . GIRARD BOILED CHESTNUTS. A most delicious hot relish is made of boiled Italian chestnuts, served with fresh butter

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