Brussels Sprouts with Chestnuts

Name: Brussels Sprouts with Chestnuts
Ingredients: Prick or slit ^ lb. of chestnuts; i lb. of cooked Brussels sprouts; a peeled onion stuck with a clove; a bouquet garni; a little thin brown sauce

From How to cook vegetables, 1911

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

1060Calories

25 gProtein

224 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1060 kcal

Protein25 g

Carbohydrates224 g

Fiber14 g

Sugars14 g

Total Fat11 g

Saturated Fat2.2 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat4.7 g

Cholesterol0 mg

Sodium1256 mg

Potassium3904 mg

Calcium343 mg

Iron11 mg

Magnesium274 mg

Phosphorus608 mg

Zinc2.5 mg

Copper1.9 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C327 mg

Vitamin A177 mcg

Vitamin E2 mg

Vitamin K636 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.9 mg

Folate550 mcg

Choline193 mg

Caffeine0 mg

Water557 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.

Brussels Sprouts with Chestnuts. Prick or slit ^ lb. of chestnuts, then throw them into boiling water without letting them boil, in order to take off the shell and the second skin. Then cook them in some stock with a peeled onion stuck with a clove, and a bouquet garni. When tender, strain, mix carefully, so as not to break them, with i lb. of cooked Brussels sprouts. Moisten with a little Ihin brown sauce

Cook this with the app: pantry check, scaling, and the assistant.