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Devilled Chestnuts

A historical recipe from The cult of the chafing dish, by Frank Schloesser (1905).

A historical recipe

The cult of the chafing dish, by Frank Schloesser (1905). Project Gutenberg eBook #73560.

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 The cult of the chafing dish, by Frank Schloesser (1905). Digitised by Project Gutenberg, eBook #73560 (https://www.gutenberg.org/ebooks/73560). 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.

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Ingredients

Method

  1. Boil half a pound of chestnuts and remove the shells and skins.
  2. Break them in handy little lumps.
  3. When cold and hard return them to the Chafing Dish and fry them in a tablespoon of butter, half a teaspoon of Paprika, and plenty of salt, until they are well cooked through.
  4. Drain and dry them on blotting-paper, and put a drop of Tabasco on each lump.