What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6916581 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Sugared Chestnuts

Nuts and Chestnuts

Sugared Chestnuts
1 pound shelled whole fresh chestnuts
3 ounces rock sugar, crushed
2 Tablespoons maltose or molasses
2 cups corn oil
1. Boil chestnuts until almost tender.
2. Slowly heat sugar, maltose, and two cups boiling water, add chestnuts, and in one minute, reduce to a simmer. And cook until all this liquid is absorbed, or for about twenty minutes. Then drain chestnuts and put them on a slightly oiled plate.
3. Heat oil in a deep pan or wok, reduce the heat slightly and add half the chestnuts, frying them until golden. Drain and put in a serving bowl. Then fry the remaining half, drain, mix both batches together, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720