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chestnuts
Roasted Chestnuts
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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Ingredients

Fresh chestnuts

For serving
Salt
Butter



Directions

Make a gash on one side of fine large Italian chestnuts.

Put them on a pan with a perforated bottom, place over a moderate fire and when they are cooked wrap them in a cloth for 10 or 12 minutes.

Serve with salt and butter.




Notes

The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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