vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Croquettes
From The national course in home economics, 1917
Serves 8
Serve hot.
Presented as published in 1917. 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
681Calories
10 gProtein
119 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein10 g
Carbohydrates119 g
Fiber0 g
Sugars0.1 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol108 mg
Sodium88 mg
Potassium1541 mg
Calcium125 mg
Iron3.9 mg
Magnesium115 mg
Phosphorus260 mg
Zinc0.8 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0.4 mcg
Vitamin C23 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate174 mcg
Choline55 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 313. The excerpt below is the record exactly as published.
CHESTNUT CROQUETTES. Shell four dozen chestnuts, put into a stew-pan with enough water to uover. Boil thirty minutes. Drain and pound the nuts until very fine; 452 NUTS AS AN ARTICLE OF DIET, add one tablespoonful of butter and pound until well mixed; add another tablespoonful of butter and pound ten minutes, then add a little salt, one-half pint of cream, a little at a time. When all is worked rub the mixture through a sieve. Beat three eggs
Cook this with the app: pantry check, scaling, and the assistant.