How to Boil Chestnuts
From The Swedish, French, American cook book, 1918
Serves 2
Can be prepared as Glazed Chestnuts, Marrons au Beurre, etc., or used for different kinds of stuffings.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 421. The excerpt below is the record exactly as published.
How to Boil Chestnuts Cook nice fresh chestnuts in hot water for about ten minutes; remove the shells (be careful not to break the nuts); put in pan on stove with some water, Madeira or sherry, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.