Italian Chestnuts
- 1 qt. chestnuts
- 11⁄2 qts. water
- 2 teaspoons salt
Shell and blanch the nuts by the directions given on [page 189]. Bring them to a boil with salted water, put them in a cooker for from two to four hours. Press them through a potato ricer or serve them whole, adding a little butter if desired. One quart of nuts will make about one pint when shelled and blanched.
Serves four or five persons.