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To Boil Chestnuts

Chestnuts boiled with aniseed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil Chestnuts

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Put chestnuts in a small saucepan and cover with water.

  2. Add the muslin bag of aniseed.

  3. Boil for 15 minutes.

  4. Remove the aniseed bag; it can be reused.

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
Main ingredient that becomes tender and soft when boiled in water.
Aniseed
Adds a sweet, licorice-like aroma to the chestnuts as they cook.

“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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