The 1901 Cookbook Archive
No. 3886 — Candied Chestnuts
English historical translation of Molokhovets recipe No. 3886 from the 1901 Russian cookbook, retaining original methods and measures.
Roast chestnuts thoroughly and peel.
Pierce with a little wooden stick, dip into very thick caramel syrup cooked until reddish and let the syrup soak in.
Allow excess syrup to drain, then lay on an iron tray coated with fresh unsalted butter.
Let dry and store in jars.
Historical editorial note: Hot caramel causes severe burns; the original gives no validated safe storage period.
Original source: Read Russian recipe No. 3886. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.