Aunt Robbie's Creamed Chestnuts
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3381Calories
34 gProtein
395 gCarbs
185 gFat
Full nutrition (28 nutrients)
Calories3381 kcal
Protein34 g
Carbohydrates395 g
Total Fat185 g
Saturated Fat99 g
Monounsaturated Fat41 g
Polyunsaturated Fat7.3 g
Cholesterol482 mg
Sodium272 mg
Potassium5154 mg
Calcium591 mg
Iron12 mg
Magnesium380 mg
Phosphorus924 mg
Zinc2.8 mg
Copper3.1 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin K11 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate533 mcg
Water316 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 17. The excerpt below is the record exactly as published.
Aunt Robbie's Creamed Chestnuts (for the chafing-dish) Have 2 cups of chestnuts boiled and shelled. Put them into the chafing-dish with 2 cups of cream and cook till thorough- ly heated (about 10 minutes). Add a batter made of a table- spoonful of flou
Cook this with the app: pantry check, scaling, and the assistant.