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Chestnuts "Alla Lucifero"

A historical recipe from Simple Italian Cookery, by Antonia Isola.

A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take forty good chestnuts and roast them over a slow fire.
  2. Do not allow them to become dried up or colored.
  3. Remove the shells carefully, put them in a bowl, and pour over them one-half a glass of rum and two or three tablespoons of powdered sugar.
  4. Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become colored.