40 chestnuts
Rum
3 tablespoons of powdered sugar

"Take 40 chestnuts and roast or boil them over a slow fire.



Remove the shells careful, put them in a bowl, and pour over them in a glass of rum and 3 tablespoons of powdered sugar.



Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become colored."

The recipe was taken from the copyright-free cookbook entitled, "Allied Cookery, British, French, Italian, Belgian, Russian" arranged by Grace Clergue Harrison and Gertrude Clergue. It was published in 1916 by G.P. Putman's Sons. For the entire cookbook see www.archive.org..... Photo: Mary Melfi.

Back to main list