Directions for shelling chestnuts, adapted from an 1896 cookbook. Original terminology and phrasing are preserved.
Difficulty: Average
Time Required: 20-30 min
Here's How:
- Cut a half-inch gash on flat sides of chestnuts.
- Put in an omelet pan with one-half teaspoon butter to each cup of chestnuts.
- Shake over range until butter is melted.
- Put in oven and let stand five minutes.
- Remove from oven.
- With a small knife, take off shells.
Tips:
- By this method shelling and blanching is accomplished at the same time, as skins adhere to shells.
- (Remember this is an 1896 tip, check a more recent cookbook before attempting to shell chestnuts today.)
