vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Croquettes
From The home cook book, 1905
Serves 5
Garnish with chestnuts glazed with caramel.
Presented as published in 1905. 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
728Calories
12 gProtein
149 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein12 g
Carbohydrates149 g
Fiber0 g
Sugars0.1 g
Total Fat13 g
Saturated Fat2.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol84 mg
Sodium332 mg
Potassium1905 mg
Calcium133 mg
Iron4.9 mg
Magnesium143 mg
Phosphorus300 mg
Zinc0.9 mg
Copper1.3 mg
Manganese2.2 mg
Vitamin D0.4 mcg
Vitamin C29 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B61.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate218 mcg
Choline59 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.
CHESTNUT CROQUETTES Boil one quart of chestnuts. Shell, remove brown skin and pound fine. To each two cups of chestnut meats allow two 270 THE HOME COOK BOOK beaten yolks, one and one-half tablespoons of butter, half a teaspoon of grated nutmeg, and half a teaspoon of salt
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