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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 387)~87% of the text changedremovedadded
500 g kastanjer. 2 dl grovt salt (til å dekke bunnen av panna). 50 g smør (rørt smør til servering). Kastanjer salt. Skjær et kors i spissen spidsen av hver kastanje.. Dekk bunnen av kastanje og læg dem i en tykkbunnet panne med et pande, fingertykt lag salt og legg kastanjene oppå.. Rist kastanjene belagt med salt; rist dem over sterk varme rask ild, til skallene sprekker, ca. 15–20 minutter. Rist panna av og til.. Legg kastanjene opp på et fat med en serviett. Server sprækker. Serveres til stek, gås, and eller svinekam, stek eller som egen mellomrett mellemret for sig, oplagt paa et fat med rørt smør. en serviet. Rørt smør serveres til.

Note on Modernised

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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