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Brussels Sprouts with Chestnuts
From Tried favourites cookery book, 1909
Serves 5
Presented as published in 1909. 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
335Calories
5 gProtein
71 gCarbs
8 gFat
Full nutrition (27 nutrients)
Calories335 kcal
Protein4.5 g
Carbohydrates71 g
Total Fat8.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.4 g
Cholesterol13 mg
Sodium34 mg
Potassium900 mg
Calcium59 mg
Iron2.2 mg
Magnesium67 mg
Phosphorus125 mg
Zinc0.3 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate100 mcg
Water9.2 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 64. The excerpt below is the record exactly as published.
Brussels Sprouts with Chestnuts. Take as many chestnuts as sprouts. Cut a piece off to prevent bursting. Put on in cold water and boil rajiidly 16 minutes. Remove husks and skins. Melt 1 oz. butter, add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.