Since chestnuts are so largely composed of starch though they also
contain a large proportion of albuminoids, from 8.5 to 14.6 according
to different authorities, we allow them to follow vegetables while not
classing them with them. One writer says “they might have been included
among the bread stuffs.” London vegetarians often serve a tureen of
plain boiled chestnuts in place of potatoes.
The recipes are for the large imported chestnuts. The smaller native
ones require a longer time for cooking. The dried chestnuts which we
sometimes find in the stores require 3 hours for boiling.
=To Shell and Blanch Chestnuts=
Boil whole chestnuts rapidly for 10 m. Leave in the hot water, shell
and remove the brown covering while warm.
=Boiled Chestnuts=
Cook blanched chestnuts in salted water until just tender, 10-20 m.,
drain, serve plain or with sauce 14, 16 or 17. Or, boil whole for 25 m.
and serve in the shells.
=Chestnut Purée=
Mash boiled chestnuts, add salt, and cream or milk and butter. Beat
well, heat in double boiler, serve in center of platter surrounded by
nut meat cutlets or croquettes which in turn are garnished with boiled
small onions, Brussels sprouts or flowerets of cauliflower suitably
seasoned; or purée may be served with globe artichokes, green peas,
stewed cucumbers or mashed dry green peas.
=Roasted Chestnuts=
Make at right angles small incisions at the point of the chestnut. Bake
10-20 m. in a rather hot oven, stirring occasionally, or put into a
corn popper and shake over the coals.
=Chestnut and Banana Salad with Cream Dressing=
Prepare bananas as suggested for salads, and cover with Cream
Dressing--Sweet. Cut boiled chestnuts in quarters and mix lightly with
bananas and dressing. Serve in cups or on dainty china plates garnished
with flowers or leaves.
=Chestnut Purée--Whipped Cream=