Brussels Sprouts and Chestnuts
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1929Calories
23 gProtein
356 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories1929 kcal
Protein23 g
Carbohydrates356 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat18 g
Polyunsaturated Fat14 g
Cholesterol29 mg
Sodium168 mg
Potassium4495 mg
Calcium290 mg
Iron11 mg
Magnesium336 mg
Phosphorus621 mg
Zinc1.6 mg
Copper3 mg
Manganese5.4 mg
Vitamin D1.4 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate499 mcg
Choline35 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 37. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS AND CHESTNUTS. Choux <le Bruxelles el Marrons. 1 lb. sprouts. 1 oz. dripping, i lb. chestnuts. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.