Stewed Chestnuts
From Modern cookery, in all its branches, 1884
Serves 6
For added flavor, include bay leaves and a slice of lean ham under the chestnuts.
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 310. The excerpt below is the record exactly as published.
STEWED CHESTNUTS. Strip the outer rind from forty or fifty fine sound Spanish chest- nuts, throw them into a large saucepan of hot water, and bring it to the point of boiling ; when the second skin parts from them easily, lift them out, and throw them into plenty of cold water ; peel, and wipe them dry ; then put them into a stewpan or bright saucepan, with as much highly-flavoured cold beef or veal gravy as will nearly cover them
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