Stewed Chestnuts

Ingredients

• 2 lbs. chestnuts
• 2 oz. butter
• pint stock
• gill red wine
• i tablespoonful lemon juice
• A little sugar
• teaspoonful potato flour

Method

1. 1

   Remove the hard brown skin of the chestnuts with a knife, and then put them into boiling water until the yellow skin can be easily peeled off.

2. 2

   Brown the butter with a little sugar in a saucepan, and add to it the stock and lemon juice.

3. 3

   Place the chestnuts in this and stew them until tender, adding then the red wine, or 3 tablespoonsful of Madeira, thickened with flour.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 56. The excerpt below is the record exactly as published.

Stewed Chestnuts.) For 6 Persons. 2 lbs. chestnuts. 2 oz. butter. \ pint stock. Time of Preparation : i\ hour. A little sugar. i gill red wine. \ teaspoonful potato flour. I tablespoonful lemon juice

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