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Chestnut Auflauf
From The encyclopædia of practical cookery, 1890
Serves 8
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
610Calories
11 gProtein
124 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein11 g
Carbohydrates124 g
Fiber0 g
Sugars57 g
Total Fat15 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol204 mg
Sodium104 mg
Potassium916 mg
Calcium85 mg
Iron2.9 mg
Magnesium69 mg
Phosphorus218 mg
Zinc1 mg
Copper0.6 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C13 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate117 mcg
Choline147 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 300. The excerpt below is the record exactly as published.
Chestnut Auflauf.— (1) Put l;|lb. of Chestnuts denuded of their outside skin into a saucepan of water, and boil them until they are quite soft. Take off the inner skin, and pound the nut^in a mortar to a pulp, adding 2oz. of butter and 1 table- spoonful of cream. Beat the yolks of eight eggs in a basin with 11b. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.