vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Cabbage with Chestnuts (Chou aux Marrons)
From Cookery for every household, 1914
Serves 4
Time to stew is about 2 hours.
Presented as published in 1914. 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
216Calories
8 gProtein
35 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories216 kcal
Protein7.5 g
Carbohydrates35 g
Sugars5.9 g
Total Fat11 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium88 mg
Potassium783 mg
Calcium254 mg
Iron0.8 mg
Magnesium57 mg
Phosphorus210 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C93 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate25 mcg
Choline22 mg
Water317 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 214. The excerpt below is the record exactly as published.
Cabbage with Chestnuts (Chou aux Marrons) 1 medium-sized cabbage. I 1 oz. butter. 1 oz. flour. 2 to 3 doz. chestnuts. ) 1 pt. milk. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.