Skip to main content
Main

Glazed Chestnuts

Chestnuts simmered with brown stock until soft and the liquid evaporates.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Glazed Chestnuts

Ingredients

Directions

Prepare

  1. Remove shells from the chestnuts.

  2. Put the chestnuts in a saucepan, cover with boiling water, and boil for five minutes.

  3. Drain the chestnuts, plunge them into cold water, and rub off the dark skins.

Glaze

  1. Return the chestnuts to the saucepan, add the brown stock, and let simmer gently.

  2. Shake the saucepan frequently until the chestnuts are soft and the stock has evaporated.

Recipe from a historical cookbook (Internet Archive).

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
Provide the main body of the dish, becoming soft and tender as they simmer.
Brown stock
Supplies savoury flavour and liquid that reduces to coat the chestnuts in a glaze.

The step that matters

Shake the saucepan frequently while the stock evaporates. Stock left to evaporate can scorch on the pan base before the chestnuts are soft. Frequent shaking keeps the chestnuts moving through the reducing liquid so they glaze evenly and do not stick or burn.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes