CHESTNUTS— Here we have another instance of
the ingenuity exercised in the corruption of a simple word,
possibly with a view to its greater simplification. The
technical name for the Chestnut-tree is Castanea, which
requires no great alteration in pronunciation to produce
“ Chestnut ” ; and although the word in its purity has
been accepted in most Continental languages, the Germans
and French have not failed in a slighter degree to follow
our lead. The nuts are produced in prickly shells (see
Fig. 446).
There are several kinds known to us, but those grown in
England are admittedly inferior to those of Spain and
For details respecting Culinary Processes, Utensils, Sauces, <Sec., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
365
Chestnuts — continued.
Chestnuts — continued.
Italy. In France the better kinds are known as “marrons,”
and the Continental cook prefers the best in the many
flavoursome dishes to which they are adapted. Candied,
Fig. 446. Chestnuts in Shells.
and boil it to the blow (see Sugar- boiling), that is, when
raised on the skimmer, and blown through, it will burst into
bubbles. On the following day prepare some more syrup as
before, boil it until when a little of it is dropped into cold
water it will harden, and can be made into a ball ; drain the
Chestnuts from the first syrup, dip them carefully one by
one into the fresh syrup, and put them on a wire sieve in a
warm place to dry.
Chestnut Auflauf.— (1) Put l;|lb. of Chestnuts denuded of their
outside skin into a saucepan of water, and boil them until
they are quite soft. Take off the inner skin, and pound the
nut^in a mortar to a pulp, adding 2oz. of butter and 1 table-
spoonful of cream. Beat the yolks of eight eggs in a basin
with 11b. of caster sugar✪ Chestnut Auflauf, adding gradually the whites of the
eggs whipped to a froth and next the Chestnut mixture ; put
all into a well-buttered mould, bake .in a moderate oven, and
serve.
(2) Boil lib. of sweet Chestnuts till they are quite soft;
then skin them and witli the back of a spoon rub them
through a sieve. Have ready the whites of four or five eggs
beaten to a stiff froth, together with lib of loaf sugar rubbed
Fig. 447. Chestnut Auflaup.
and as a stuffing or sauce for boiled turkey, appear to be
the chief culinary uses to which they are applied in this
country.
Boiled Chestnuts. — Well wash 21b. or 31b. of Chestnuts, cut
through the stem end of the shells with two cuts, crossing each
other, so that the shells can be easily stripped off, tie the nuts in
a napkin, and boil them tender in boiling salted water. Take
them up, turn them into a fresh napkin laid in a salad-bowl,
and serve hot with fresh butter✪ Boiled Chestnuts and salt. Bordeaux wine should
accompany them.
Page 300 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHESTNUTS— Here we have another instance of the ingenuity exercised in the corruption of a simple word, possibly with a view to its greater simplification. The technical name for the Chestnut-tree is Castanea, which requires no great alteration in pronunciation to produce “ Chestnut ” ; and although the word in its purity has been accepted in most Continental languages, the Germans and French have not failed in a slighter degree to follow our lead. The nuts are produced in prickly shells (see Fig. 446).
There are several kinds known to us, but those grown in England are admittedly inferior to those of Spain and
For details respecting Culinary Processes, Utensils, Sauces, <Sec., referred to, see under their special heads.
Chestnuts — continued.
Chestnuts — continued.
Italy. In France the better kinds are known as “marrons,” and the Continental cook prefers the best in the many flavoursome dishes to which they are adapted. Candied,
Fig. 446. Chestnuts in Shells.
and boil it to the blow (see Sugar- boiling), that is, when raised on the skimmer, and blown through, it will burst into bubbles. On the following day prepare some more syrup as before, boil it until when a little of it is dropped into cold water it will harden, and can be made into a ball ; drain the Chestnuts from the first syrup, dip them carefully one by one into the fresh syrup, and put them on a wire sieve in a warm place to dry.
Chestnut Auflauf.— (1) Put l;|lb. of Chestnuts denuded of their outside skin into a saucepan of water, and boil them until they are quite soft. Take off the inner skin, and pound the nuts in a mortar to a pulp, adding 2oz. of butter and 1 tablespoonful of cream. Beat the yolks of eight eggs in a basin with 11b. of caster sugar, adding gradually the whites of the eggs whipped to a froth and next the Chestnut mixture ; put all into a well-buttered mould, bake .in a moderate oven, and serve.
(2) Boil lib. of sweet Chestnuts till they are quite soft; then skin them and witli the back of a spoon rub them through a sieve. Have ready the whites of four or five eggs beaten to a stiff froth, together with lib of loaf sugar rubbed
Fig. 447. Chestnut Auflaup.
and as a stuffing or sauce for boiled turkey, appear to be the chief culinary uses to which they are applied in this country.
Boiled Chestnuts. — Well wash 21b. or 31b. of Chestnuts, cut through the stem end of the shells with two cuts, crossing each other, so that the shells can be easily stripped off, tie the nuts in a napkin, and boil them tender in boiling salted water. Take them up, turn them into a fresh napkin laid in a salad-bowl, and serve hot with fresh butter and salt. Bordeaux wine should accompany them.
Records on this page
Chestnut AuflaufBoiled Chestnuts