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Boiled Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 4
Bordeaux wine should accompany them.
Presented as published in 1890. 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
837Calories
11 gProtein
178 gCarbs
12 gFat
Full nutrition (27 nutrients)
Calories837 kcal
Protein11 g
Carbohydrates178 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat3.5 g
Cholesterol7.9 mg
Sodium84 mg
Potassium2248 mg
Calcium146 mg
Iron5.4 mg
Magnesium168 mg
Phosphorus311 mg
Zinc0.8 mg
Copper1.5 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate249 mcg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 300. The excerpt below is the record exactly as published.
Boiled Chestnuts. — Well wash 21b. or 31b. of Chestnuts, cut through the stem end of the shells with two cuts, crossing each other, so that the shells can be easily stripped off, tie the nuts in a napkin, and boil them tender in boiling salted water. Take them up, turn them into a fresh napkin laid in a salad-bowl, and serve hot with fresh butter
Cook this with the app: pantry check, scaling, and the assistant.