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Roasted Chestnuts
From Modern cookery, in all its branches, 1884
Serves 4
Cut the rind slightly before cooking.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 497. The excerpt below is the record exactly as published.
Some chestnuts will require to be boiled nearly or quite an hour, others little more than half the time : the cook should try them occasionally, and as soon as they are soft through, drain them, wipe them in a coarse cloth, and send them to table quickly in a hot napkin. Obs. — The best chestnuts are those which have no internal di- visions : the finest kinds are quite entire when shelled. BOASTED CHESTNUTS.
Cook this with the app: pantry check, scaling, and the assistant.