A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).
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A historical recipe
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).
Project Gutenberg eBook #60598.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients
22 ingredients
2 teaspoons salt Shell
one pint when shelled
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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1 qt.
chestnuts 1¹⁄₂ qts.
water 2 teaspoons salt Shell and blanch the nuts by the directions given on page 189.
Bring them to a boil with salted water, put them in a cooker for from two to four hours.
Press them through a potato ricer or serve them whole, adding a little butter if desired.
One quart of nuts will make about one pint when shelled and blanched.
Italy
Saucepan