Stewed Chestnuts from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Shell the chestnuts, and then throw them into a saucepan of boiling water for twenty minutes. Take them out, and remove the dark outer skin. Renew the boiling water in the saucepan, and add the Che...
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Ingredients
- A Pint of Chestnuts
- A Pint of Milk
- A Tablespoonful of Flour
- A Tablespoonful of Butter
- Salt
- Pepper
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