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Chestnut Dressing
From The national course in home economics, 1917
Serves 8
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
655Calories
9 gProtein
139 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein8.9 g
Carbohydrates139 g
Fiber0 g
Sugars0 g
Total Fat9.7 g
Saturated Fat1.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol7.9 mg
Sodium649 mg
Potassium1760 mg
Calcium115 mg
Iron4.3 mg
Magnesium131 mg
Phosphorus244 mg
Zinc0.6 mg
Copper1.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate195 mcg
Choline0 mg
Caffeine0 mg
Water17 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 76. The excerpt below is the record exactly as published.
CHESTNUT DRESSING. Shell a quart and one-half of chestnuts. Put them in hot water and boil until the skins are soft, then drain the water and remove the skins. Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chest- nuts with two tablespoonfuls of butter, two teaspoonfuls of salt, and one- quarter of a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.