vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Paste
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
310Calories
0 gProtein
78 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein0.3 g
Carbohydrates78 g
Fiber0.5 g
Sugars67 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium61 mg
Calcium11 mg
Iron0.3 mg
Magnesium3.8 mg
Phosphorus12 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.7 mcg
Choline4.6 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 304. The excerpt below is the record exactly as published.
Chestnut Paste. — Boil some Chestnuts in water till soft. Peel, skin, and rub them through a sieve. Then pound them, and to each fib. of pounded Chestnuts add fib. of marmalade (orange, cherry, or any other kind that may he preferred), and lib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.