Skip to content

Chestnuts

From Allied cookery, British, French, Italian, Belgian, Russian (1916).

No ratings yet

A historical recipe

Allied cookery, British, French, Italian, Belgian, Russian, by Harrison, Grace Clergue, Mrs., comp and Gertrude Clergue (1916).

Italy

Known as an Italian 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.

Ingredients 2 ingredients

  1. a glass of rum
  2. 3 tablespoons of powdered sugar

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.

Method

  1. ZCake 40 chestnuts and roast or boil them over a slow fire.
  2. Remove the shells carefully, put them in a bowl, and pour over them yi a glass of rum and 3 tablespoons of powdered sugar.
  3. Set fire to the rtmi and baste the chestnuts con-, stantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become coloured.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Pastry brush
Source public domain per archive.org metadata; unverified
Credit

From Allied cookery, British, French, Italian, Belgian, Russian (1916), printed page 93, digitised by the Internet Archive: https://archive.org/details/alliedcookerybri00harr

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.