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Candied Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 20
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
527Calories
0 gProtein
136 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein0.1 g
Carbohydrates136 g
Fiber0.3 g
Sugars136 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium17 mg
Calcium4 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 301. The excerpt below is the record exactly as published.
Candied Chestnuts. — Peel off the outer skin of some large Chestnuts, and boil them until the inner skin comes off when rubbed ; then put them in another pan and boil till tender, but not too much done. Squeeze the juice of two lemons into a basin of warm water and let the Chestnuts remain in this until cold. Boil 61b. of loaf sugar in a sugar-boiler with lqt. of water
Cook this with the app: pantry check, scaling, and the assistant.