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Chestnut Forcemeat
From A year's cookery, 1880
Serves 6
The remaining chestnuts can be used for sauce.
Presented as published in 1880. 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
70Calories
1 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.1 g
Carbohydrates15 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium35 mg
Potassium170 mg
Calcium13 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline0.3 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 336. The excerpt below is the record exactly as published.
Chestnut Forcemeat instead of Veal Forcemeat, and then Chestnut Sauce will be required. To make Chestnut Force¬ meat. — Prepare about half the quantity of veal stuffing that would be otherwise needed. Take four or five dozen chestnuts
Cook this with the app: pantry check, scaling, and the assistant.