To Eat Chestnuts Green All the Year
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Boil and bake
Boil the chestnuts in water for 15 to 20 minutes.
After boiling, place them in a 350°F (175°C) oven one hour after the bread has been taken out.
Store and serve
Store the chestnuts in a dry place for long-term preservation.
To use, warm them in a bain-marie.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chestnuts
- Starchy base that softens when boiled and holds its moisture during storage.
The step that matters
Boiling time. Boiling for 15 to 20 minutes softens the starch enough to make the chestnuts tender. Boiling much longer can leave them waterlogged and mushy, while stopping too early leaves them firm and hard to peel.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.