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Chestnut Biscuits
From The encyclopædia of practical cookery, 1890
Serves 6
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
871Calories
13 gProtein
188 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein13 g
Carbohydrates188 g
Fiber15 g
Sugars46 g
Total Fat15 g
Saturated Fat1.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol53 mg
Sodium19 mg
Potassium1815 mg
Calcium97 mg
Iron3.9 mg
Magnesium105 mg
Phosphorus360 mg
Zinc2 mg
Copper1.6 mg
Manganese3.7 mg
Vitamin D0.2 mcg
Vitamin C78 mg
Vitamin A16 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B61.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate244 mcg
Choline29 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 6 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.
Chestnut Biscuits. — Take off all the skin from about three dozen large Chestnuts, which should weigh about Goz., put them into a mortar with 2oz. of butter, and pound to a pulp. Put 4oz. of flour on a board, make a bay, and work in 2oz. of slightly-warmed butter and 3oz. of crushed loaf sugar ; then add the Chestnut pulp and work it well in with the other ingredients, so as to form a stiff paste. An egg may be added
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