vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Sugared Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 1
This is a delicious sweetmeat, but should not be kept.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 314. The excerpt below is the record exactly as published.
ug-ared Chestnuts. — (1) Roast some Chestnuts as if for the table, and peel off the skins. Have some osier rods, or reeds, cut into pieces 3in. or 4in. long, and put a roasted and skinned Chestnut on the point of each of these. Take a piece of butter about the size of a nut and rub it with the hand on a marble slab or an iron plate, taking care to rub the butter all over it and not to miss any part of it. Boil some sugar to caramel
Cook this with the app: pantry check, scaling, and the assistant.