Boiled Chestnuts
Ingredients
Directions
Prepare
Make a slight incision in the outer skin of each chestnut to prevent bursting.
Boil
Place the chestnuts in a pot of boiling water with the salt.
Boil the chestnuts for 30 to 60 minutes, testing occasionally until soft.
Serve
Drain the chestnuts and wipe them with a coarse cloth.
Serve immediately in a hot napkin.
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 starchy, sweet flesh that becomes soft and tender when boiled.
The step that matters
Making the incision in each chestnut. The cut lets steam escape from the shell as the chestnut heats, which helps prevent it from bursting in the pot.
“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.
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