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Roasted chestnuts

Chestnuts with a cross cut in the tip are placed in a thick layer of salt in a pan and roasted in a hot oven until the shells split. From Erken & Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 195 (falt i det fri)

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About the dish

Ristede kastanjer i salt var en enkel måte å tilberede kastanjer på uten spesialutstyr. Korset i spissen hindrer at de sprekker ukontrollert. Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen.

How to make it

  1. 1

    Cut a cross

    Cut a cross in the tip of each chestnut so that the shell can split open during roasting.

  2. 2

    Bury in salt

    Place a finger-thick layer of salt in a pan, put the chestnuts on top and cover them completely with salt.

  3. 3

    Roast in the oven

    Put the pan in a hot oven. The chestnuts are done when the shells split.

Changes from the original

Originalen oppgir bare «Kastanjer, salt.» uten mengder; kastanjemengden er anslått og saltet beskrevet som rikelig. Fremgangsmåten er gjengitt tett på originalen.

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Frequently asked questions

Why cut a cross in the chestnuts?
The cross gives the shell a place to split open as steam builds up inside, so the chestnuts do not explode in the oven.
Do the chestnuts become too salty in the salt layer?
No. The shell protects the kernel itself, so the salt mostly acts as even heat around the chestnuts.

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