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Chestnut Filling
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
462Calories
6 gProtein
98 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein6.3 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat9 g
Saturated Fat0.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol12 mg
Sodium922 mg
Potassium1242 mg
Calcium82 mg
Iron3 mg
Magnesium93 mg
Phosphorus172 mg
Zinc0.4 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate138 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 159. The excerpt below is the record exactly as published.
Chestnut Filling Shell and blanch forty chestnuts and boil three-quarters of an hour in water enough to cover them; drain. Do not chop them; add to them three tablespoons of butter, one table- spoon salt and half teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.