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Boiled Chestnuts
From The Hotel St. Francis cook book, 1919
Serves 1
Use for garnishing or stuffing.
Presented as published in 1919. 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
99Calories
1 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein1.4 g
Carbohydrates21 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9749 mg
Potassium356 mg
Calcium41 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus43 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline0 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Boiled chestnuts. Cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water
Cook this with the app: pantry check, scaling, and the assistant.