a Recipe for chest nuts?

Question

easy and safe for kids from 10-11

Answer 1

CHESTNUTS — From the COOKS.COM Culinary Archive.

Introduction

The chestnut (Castanea spp., Fagaceae) is said to have originally come from Lydia, an ancient kingdom in Asia Minor. It has been used for food since those times. The chestnut tree is related to the oak and can live for up to 500 years. It is the least oily of all the nuts, and the easiest of digestion. It contains 15 per cent of sugar, and a large proportion of starch. They can be preserved so as to keep good for years. Chestnuts are usually roasted, boiled, or ground into a flour that is used to make bread, cakes, and cookies.

Chestnuts are enclosed in a prickly case, most of which hold three seperate small, smooth nuts. Each chestnut contains a wrinkled cream-colored kernel that is covered by a thin brown skin. The nut is protected by a hard, inedible reddish brown membrane known as the pericarp. Improved cultivated varieties of the chestnut tree produce a single large nut, which is fleshier and more flavorful. The French refer to these larger chestnuts, which are better for cooking, as marrons and to ordinary chestnuts as chätaignes.

The tree called horse-chestnut is altogether different and its fruit is not suitable to eat.


CHESTNUTS, BAKED

Remove shells from one pint chestnuts, put in a baking-dish, cover with Chicken Stock highly seasoned with salt and cayenne, and bake until soft, keeping covered until nearly done. There should be a small quantity of stock in pan to serve with chestnuts.


CHESTNUTS, BOILED

Remove the shells and cook in boiling water for ten minutes. Skim them out, and the brown skin should come off easily. They can again be placed in the boiling water and cooked until tender when pierced with a fork or skewer; they can then be served whole or mashed. They are seasoned with butter, salt, pepper, and cream if desired. They are also added to stuffing for chicken, turkey and veal.


CHESTNUTS, ROASTED (I)

Wash the chestnuts, make a slit in the side of each one; boil 10 minutes in water enough to cover them; then drain and bake in a dripping pan for 10 minutes in a hot oven. Serve hot with salt.