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Candied Chestnuts

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Ingredients 6 ingredients

  1. Chestnuts
  2. a pound of sugar
  3. a teaspoonful of butter
  4. a half cupful of water
  5. Honey
  6. one lemon
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take the chestnuts that are to be candied and score each nut on one side with a sharp knife.
  2. Cover with boiling water, cook five minutes and dry.
  3. Add a teaspoonful of butter to each pint of nuts, and stir or shake over the fire for five minutes.
  4. This loosens the shells and the inner skins, which can now be removed together.
  5. Cover the shelled nuts with cold water, and to each pound of nuts add the juice of one lemon.
  6. Let stand in this over night, since this will help to harden the nuts, so they can be boiled without breaking up.
  7. In the morning, drain, and simmer slowly for one or two hours, or until the nuts are tender.
  8. Make a syrup using a pound of sugar to each pound of nuts.
  9. Add to each two cupfuls of sugar a half cupful of water and cook until thick, add the nuts and simmer slowly for a half hour, then drain;
  10. let them stand in the syrup over night, removing them from the fire.
  11. The next day boil the syrup until thick as honey.
  12. Remove the nuts and place on plates and set in the oven or in the sun to dry.
  13. Boil the syrup down a little thicker, and pour over the nuts several times while drying until all is absorbed.
  14. Dry the nuts and store between layers of waxed paper in a box.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Colander