vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Boiled Chestnuts
From Scientific cooking with scientific methods, 1911
Serves 4
They can also be added to stuffing for chicken, turkey, and veal.
Presented as published in 1911. 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
218Calories
3 gProtein
46 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories218 kcal
Protein3 g
Carbohydrates46 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium22 mg
Potassium586 mg
Calcium38 mg
Iron1.4 mg
Magnesium44 mg
Phosphorus81 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate65 mcg
Water5.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 90. The excerpt below is the record exactly as published.
Boiled Chestnuts. Remove the shells, and cook in boiling water for ten minutes. Skim them out, and the brown skin should come oft' easily. They can again be placed in the boiling water and cooked until tender when pierced with a fork or skewer; they can then be served whole or mashed. They are seasoned with butter, salt, pepper, and cream if desired
Cook this with the app: pantry check, scaling, and the assistant.