vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Boiled Chestnuts
From The new practical housekeeping, 1890
Serves 6
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
777Calories
11 gProtein
165 gCarbs
24 gFat
Full nutrition (29 nutrients)
Calories777 kcal
Protein11 g
Carbohydrates165 g
Fiber0.3 g
Total Fat24 g
Saturated Fat1.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.3 g
Cholesterol44 mg
Sodium79 mg
Potassium2102 mg
Calcium151 mg
Iron5.9 mg
Magnesium158 mg
Phosphorus299 mg
Zinc0.9 mg
Copper1.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.4 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate229 mcg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 258. The excerpt below is the record exactly as published.
boil chestnuts, shell, and put- them into warm water, slightly salted, and cook fast fifteen ininutes. Turn off the water through a colander ; stir a good-sized piece of butter into the FKUIT.' 809 hot chestnuts, tossing them over and over until glossy and dry. Or put half an ounce aniseed into water enough for fifty chestnuts
Cook this with the app: pantry check, scaling, and the assistant.