The Epicure's Almanac or Diary of Good Living
October 29th : CHESTNUTS
The most elegant method of serving chestnuts is to dress them as follows:
Let them be well roasted, and the husks taken off; dissolve a quarter of a pound of sugar in a wine-glassful of water, and the juice of a lemon; put this and the chestnuts into a saucepan over a slow fire for ten minutes ; serve in a deep dish, and grate sugar over the top.