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Glazed chestnuts

Erken's glazed chestnuts: chestnuts scored in a cross, blanched in hot fat so the shell loosens, simmered tender in broth with butter and glazed in the reduced stock with salt, pepper and sugar. Served with meat or with Brussels sprouts.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 386 (falt i det fri)

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About the dish

Chestnuts were an imported delicacy in Norwegian middle-class kitchens around 1900, and Erken places them among the vegetables as a side dish for roasts and poultry. Glazed chestnuts belong to the French-inspired festive fare.

How to make it

  1. 1

    Score the chestnuts

    Cut a cross about 1 cm deep into the pointed end of each chestnut.

  2. 2

    Loosen the shell

    Heat the lard well and cook the chestnuts in it for 2 minutes so the shell loosens. Lift them out and remove the shell and skin immediately while they are hot.

  3. 3

    Simmer in broth

    Melt the butter in a pot, add the chestnuts, season, and pour over just enough broth to barely cover them. Let them simmer covered until they are nearly tender.

  4. 4

    Glaze

    Remove the lid and reduce the stock until it is nearly as thick as syrup. Shake the chestnuts in the stock until they are evenly glazed.

  5. 5

    Season and serve

    Season to taste with salt, pepper and sugar. Serve with meat or tossed with cooked Brussels sprouts.

Changes from the original

Measurements have been converted to modern units (del. → dl, gr. → g). Lard for blanching can be replaced with neutral oil. Pepper has been listed as an ingredient since it is mentioned in the method.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 386) → 1949 (korrekturlest, s. 425)~40% av teksten endretfjernetlagt til
½ kg. kastanjer 40 gr. smør 1 teske teskje salt 1 — sukker ca. 4 del. buljong ½ kg. smult. I kastanjens spidse spisse ende skjæres et 1 cm. dypt kors. De kokes derefter i 2 minutter i hett smult, forat skallet skal løsne; skallet tages tas straks av. Smelt smørret smøret i en gryte, kastanjerne lægges kastanjene legges i, krydres og overheldes saa overhelles så meget buljong, at kastanjerne netop kastanjene nettop blir dækket, dekket, koker sagte sakte under lok, lokk til kastanjerne kastanjene er næsten møre. Lokket tages tas av, skyen skyten kokes ind, inn til den næsten er tyk tykk som en sirup. Kastanjerne Kastanjene rystes heri for at å bli jevnt glasserede; glaserte; salt, pepper og sukker tilsættes tilsettes efter smak. Serveres til kjøt eller blandes sammen med kokt rosenkaal.

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Frequently asked questions

How do I get the shell off the chestnuts?
Cut a cross about 1 cm deep into the pointed end, cook the chestnuts for 2 minutes in hot lard so the shell loosens, and peel them immediately while they are hot.
How do the chestnuts get glazed?
Simmer them gently covered in butter and broth (so they are just barely covered) until they are nearly tender. Remove the lid and reduce the liquid until it is nearly as thick as syrup, then shake the chestnuts in it until they become evenly glazed.
What are glazed chestnuts served with?
They are served as a side dish with meat, or tossed together with cooked Brussels sprouts. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 386.
What quantities are needed?
½ kg chestnuts, 40 g butter, 1 teaspoon salt, 1 teaspoon sugar, about 4 dl broth and ½ kg lard for peeling. Salt, pepper and sugar are adjusted to taste at the end.

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