How to Roast Spanish Chestnuts
From A second Dudley book of cookery and other recipes, 1914
Serve in a napkin and very hot.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 114. The excerpt below is the record exactly as published.
HOW TO ROAST SPANISH CHESTNUTS mAKE the chestnuts and cut off a small piece of the pointed top of the shell, making a small score with a knife the form of a cross. Place the chestnuts in their shells into a little milk and let them boil for about ten minutes or a quarter of an hour
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