Boiled Chestnuts

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Make a slight incision in the outer skin only, of each chestnut, to prevent its bursting.
  2. Throw them into plenty of boiling water, with about a dessertspoonful of salt to the half gallon.
  3. Boil chestnuts for nearly or quite an hour, or little more than half the time, depending on the chestnut.
  4. Try them occasionally, and as soon as they are soft through, drain them.
  5. Wipe them in a coarse cloth, and send them to table quickly in a hot napkin.
Original Text
BOILED CHESTNUTS. Make a slight incision in the outer skin only, of each chestnut, to prevent its bursting, and when all are done, throw them into plenty of boiling water, with about a dessertspoonful of salt to the half gallon. Some chestnuts will require to be boiled nearly or quite an hour, others little more than half the time: the cook should try them occasionally, and as soon as they are soft through, drain them, wipe them in a coarse cloth, and send them to table quickly in a hot napkin. Obs.—The best chestnuts are those which have no internal divisions: the finest kinds are quite entire when shelled.
Notes
—