Candied Chestnuts
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
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- Ingredients.
- — Chestnuts, loaf sugar.
- Method.
- — Remove the shells of the chestnuts, place them in a stewpan of boiling water, boil for about 10 minutes, then drain and skin them.
- Replace in the stewpan, cover with boiling water, boil until tender but not broken, and let them cool.
- Allow \ a pint of water to each Ib.
- of sugar, boil to the " crack " degree, then dip in the chestnuts one at a time, and place them on an oiled slab.
Plating
Cookware for this recipe
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Saucepan
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Colander