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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 386) → Modernised~83% of the text changedremovedadded
½ kg. kastanjer 500 g kastanjer. 40 gr. smør g smør. 1 teske ts salt (eller etter smak). 1 — sukker ca. ts sukker. 4 del. dl buljong ½ kg. smult. I kastanjens spidse ende skjæres (ca.). 500 g smult (til forvelling, kan erstattes med nøytral olje). pepper (etter smak). Skjær et kors ca. 1 cm. cm dypt kors. De kokes derefter i den spisse enden av hver kastanje.. Varm smultet godt opp og kok kastanjene i det i 2 minutter i hett smult, forat skallet skal løsne; så skallet tages løsner. Ta dem opp og fjern skall og hinne straks av. mens de er varme.. Smelt smørret smøret i en gryte, kastanjerne lægges i, krydres legg i kastanjene, krydre og overheldes saa meget buljong, hell over så mye buljong at kastanjerne netop blir dækket, koker sagte de akkurat dekkes. La dem småkoke under lok, lokk til kastanjerne de er næsten møre. Lokket tages av, skyen kokes ind, nesten møre.. Ta av lokket og kok kraften inn til den næsten er tyk nesten tykk som en sirup. Kastanjerne rystes heri for at bli Rist kastanjene i kraften til de er jevnt glasserede; glaserte.. Smak til med salt, pepper og sukker tilsættes efter smak. sukker. Serveres til kjøt kjøtt eller blandes sammen blandet med kokt rosenkaal. rosenkål.

Note on Modernised

Mål er omregnet til moderne enheter (del. → dl, gr. → g). Smult til forvelling kan erstattes med nøytral olje. Pepper er ført opp som ingrediens siden den nevnes i fremgangsmåten.

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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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