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Roasted Chestnuts

Roasted chestnuts from Erken's Stor kokebok 1914: a cross is cut in the tip, and the chestnuts are roasted in a pan on a finger-thick layer of salt until the shells split. Served with roast meat or as a middle course with creamed butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 387 (falt i det fri)

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About the dish

In Erken's day, chestnuts were a festive accompaniment to roast meat, goose, duck and pork loin, and were also served as a course of their own with creamed butter.

How to make it

  1. 1

    Score the chestnuts

    Cut a cross in the tip of each chestnut.

  2. 2

    Place in the pan with salt

    Cover the bottom of a heavy-bottomed pan with a finger-thick layer of salt and place the chestnuts on top.

  3. 3

    Roast

    Roast the chestnuts over high heat until the shells split, about 15–20 minutes. Shake the pan now and then.

  4. 4

    Serve

    Arrange the chestnuts on a platter with a napkin. Serve with roast meat, goose, duck or pork loin, or as a course on their own with creamed butter.

Changes from the original

Amounts are given (not stated in the original), "brisk flame" is rendered as high heat in a pan or oven, and modern Norwegian spelling is used in the steps.

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

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 387) → Modernisert~87% av teksten endretfjernetlagt til
Kastanjer salt. 500 g kastanjer. 2 dl grovt salt (til å dekke bunnen av panna). 50 g smør (rørt smør til servering). Skjær et kors i spidsen spissen av hver kastanje og læg dem i kastanje.. Dekk bunnen av en pande, fingertykt belagt tykkbunnet panne med salt; rist dem et fingertykt lag salt og legg kastanjene oppå.. Rist kastanjene over rask ild, sterk varme til skallene sprækker. Serveres til stek eller som mellemret for sig, oplagt paa sprekker, ca. 15–20 minutter. Rist panna av og til.. Legg kastanjene opp på et fat med en serviet. Rørt smør serveres til. serviett. Server til stek, gås, and eller svinekam, eller som egen mellomrett med rørt smør.

Note til Modernisert

Mengder er angitt (ikke oppgitt i originalen), «rask ild» er oversatt til sterk varme i panne eller stekeovn, og moderne norsk rettskriving er brukt i trinnene.

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Frequently asked questions

Why should I cut a cross in the chestnuts?
The cross in the tip lets the shell split open during roasting, so the chestnuts do not explode and can be peeled easily.
How are the chestnuts roasted?
Place them in a pan with a finger-thick layer of salt and roast them over a brisk (high) flame until the shells split — about half an hour in total.
What is served with roasted chestnuts?
They are served with roast meat, or as a course of their own arranged on a platter with a napkin. Creamed butter is added.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 387.

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