To Shell and Blanch Chestnuts

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Take French or Italian chestnuts. Make ½ inch slit on flat sides of chestnuts with sharp knife. To 1 pint chestnuts add 1 teaspoon butter, heat over fire, shaking all the time, until butter is melted. Let stand in oven 5 minutes. Then remove outside shell and inner at the same time.

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