Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Glazed chestnuts

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 47 (falt i det fri)

Be the first to rate

How to make it

  1. 1

    Peel the chestnuts

    Bring the chestnuts to the boil in the boiling water. Lift them out and remove the shell and inner skin.

  2. 2

    Glaze

    Let the butter and sugar cook together for a few minutes in the frying pan. Add the chestnuts, and when they begin to glaze, add the stock.

  3. 3

    Steam until tender

    Let the chestnuts steam slowly until tender, shaking the pan frequently.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1904Modernised
To1904Modernised
Modernised → 1904 (proofread, p. 47)~81% of the text changedremovedadded
250 g kastanjer. Kastanjer, glasserede 0.25 kg kastanjer, 50 g smør. smør, 15 g sukker. sukker, 1 dl kraft (sjy) (1–1½ dl; «sky» i originalen). sky, 1 l kokende vann. Kok kastanjene opp kogende vand Kastanjerne gives et opkog i det kokende vannet. Ta dem opp kogende vand; tages op, og fjern skall skal og hinne.. La hinde tages væk. Det smeltede smør og sukker koke koger sammen i noen minutter nogle min. i stekepannen. Legg kastanjene i, stegepanden; heri lægges kastanjerne, og når naar de begynner å glaseres, tilsett kraften.. La kastanjene dampe begynder at glasseres, tilsættes skyen; dampes langsomt møre mens du rister pannen stadig. under stadig rysten af stegepanden.

Community interpretations

Be the first to share your own version.

See interpretations →

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!