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Chestnuts, Boiled

Boiled chestnuts served hot, optionally peeled and mashed with hot milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chestnuts, Boiled

Ingredients

Directions

Boil

  1. Cover chestnuts with cold water in a pot.

  2. Bring to a boil and cook for 30 minutes.

  3. Drain the water and serve hot.

Optional finish

  1. Optionally, peel and mash the chestnuts, then mix with hot milk.

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
Their starch gives the boiled nuts a soft, floury texture that mashes easily.

The step that matters

Cooking for the full 30 minutes. Chestnut starch softens only once it is heated through. Cutting the boil short leaves the nuts firm and chalky, and they will not mash smoothly.

“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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