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Chestnut Biscuits
From Cookery for every household, 1914
Serves 12
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
130Calories
2 gProtein
25 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein1.7 g
Carbohydrates25 g
Fiber0.3 g
Sugars9.4 g
Total Fat2.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol16 mg
Sodium823 mg
Potassium220 mg
Calcium18 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C2.9 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline12 mg
Caffeine2 mg
Water6.4 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 915. The excerpt below is the record exactly as published.
Chestnut Biscuits £ lb. chestnuts. 3 oz. sugar. 2 oz. chocolate. Vanilla essence. Cook the chestnuts, t inner skin. Then rub 1 table-sp. water. 1 white of egg. A pinch of salt. Wafer paper
Cook this with the app: pantry check, scaling, and the assistant.