Roasted Chestnuts
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Boil the chestnuts for 7 to 10 minutes and then dry them.
Cut a small slit in the rind of each chestnut.
Roast and serve
Roast the chestnuts in a hot oven at 400°F (200°C) for 10 to 15 minutes.
Serve the chestnuts hot in a napkin with salt on the side.
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 flesh that turns soft and sweet when heated, making them the whole dish.
The step that matters
Cut a small slit in the rind of each chestnut. Chestnut shells trap steam as the nut heats. Without a slit, pressure can build inside and the shell may burst in the oven. The slit lets steam escape.
“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 Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.