The 1901 Cookbook Archive
No. 563 — Roasted Chestnuts
English historical translation of Molokhovets recipe No. 563 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the tip off each chestnut so it does not burst while roasting.
Put the chestnuts into the oven for approximately fifteen minutes. Serve wrapped in a napkin, remove their shells when eating and accompany with fresh butter.
Original source: Read Russian recipe No. 563. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.