Rostade Kastanjer
"Roasted Chestnuts"
From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika
Written by C. A. (Charles A.) Vallentin
Rostade Kastanjer
"— På ena sidan af kastanjerna skäres ett litet kors, så djupt, att man kan se om kastanjen är svart, ty då är den skämd. De friska kastanjerna läggas i en panna med litet salt och ställas på jemn eld, tills de blifva genomstekta, men under ständig omröring med en liten träspade. Visserligen kan man inlägga kastanjerna i en ugn, men då bör man ej glömma bort dem, ty de blifva lätt brända. När de äro färdigstekta, anrättas de varma i en bruten servett och ätas med färskt smör."
English Translation
"— On one side of the chestnuts, cut a small cross, deep enough to see if the chestnut is black, as then it is spoiled. The fresh chestnuts are placed in a pan with a little salt and put over a steady heat until they are thoroughly roasted, but with constant stirring using a small wooden spatula. Of course, you can put the chestnuts in an oven, but then you must not forget them, as they burn easily. When they are fully roasted, serve them warm in a folded napkin and eat them with fresh butter."
Note on the Original Text
This recipe is concise and practical, written in straightforward Swedish as was common in late-1800s cookbooks aimed at homemakers. It assumes a basic understanding of kitchen tasks, offering only essential instructions and trusting readers to interpret cues like 'genomstekta' (cooked through) by look and touch. The orthography reflects period spelling conventions, and terms like 'jemn eld' (even heat) and 'tråspade' (wooden spatula) are literal but may differ from modern Swedish. The instructions interweave advice and warnings—such as not forgetting chestnuts in the oven—to guide the cook.
Title
Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)
You can also click the book image above to peruse the original tome
Writer
C. A. (Charles A.) Vallentin
Era
1889
Publisher
Svenska bok-och musikhandelns förlag
Background
A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.
Kindly made available by
Library of Congress
This recipe hails from the late 19th-century Swedish-American cookbook 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in Minneapolis in 1889. Such cookbooks were vital for newly arrived immigrants, preserving a taste of home while adapting to new ingredients and kitchens in America. Roasted chestnuts were an accessible and nostalgic treat, common across Europe, and this simple preparation was both comfort and connection for immigrant families during colder months. Chestnuts were a popular street food across Europe and a festive treat in Nordic households, especially in winter. Preparing them at home, as described here, would transport many to memories of Scandinavia's forests and markets.
The recipe would have been made using a sharp kitchen knife for scoring the chestnuts, a heavy frying pan (often cast iron), and a small wooden spatula for stirring. An open wood or coal-burning stove provided a steady, even heat. Alternatively, a wood-fired oven could be used. Freshly laundered linen napkins were customary for serving hot foods elegantly.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 pound fresh edible chestnuts (Castanea sativa), scored
- 1 teaspoon salt
- Fresh unsalted butter, for serving
Instructions
- Begin by scoring a small cross on one side of each chestnut with a sharp knife, cutting deep enough to inspect the interior—any blackened nuts should be discarded as spoiled.
- Place the fresh chestnuts in a heavy-bottomed frying pan and sprinkle lightly with about 1 teaspoon of salt per 1 pound of chestnuts.
- Roast them over medium heat, stirring constantly with a wooden spatula, until the chestnuts are thoroughly cooked and tender—this should take around 15-20 minutes.
- Alternatively, you may roast the chestnuts in an oven preheated to 400°F (200°C), but keep a close eye on them to avoid burning.
- Serve the roasted chestnuts hot, wrapped in a clean linen napkin, accompanied by fresh unsalted butter.
Estimated Calories
245 per serving
Cooking Estimates
You will spend about 10 minutes scoring and checking the chestnuts before cooking. Roasting them takes another 15-20 minutes. One serving is about 125 grams of chestnuts, and each serving has roughly 245 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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