Chestnut Purée
From German cookery for the English kitchen, 1906
This dish is an excellent addition to Sauerkohl.
Presented as published in 1906. 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
3455Calories
51 gProtein
730 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories3455 kcal
Protein51 g
Carbohydrates730 g
Fiber0 g
Sugars1.3 g
Total Fat83 g
Saturated Fat6.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat14 g
Cholesterol133 mg
Sodium826 mg
Potassium9857 mg
Calcium634 mg
Iron23 mg
Magnesium720 mg
Phosphorus1385 mg
Zinc3.8 mg
Copper6.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B66.3 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate1025 mcg
Choline11 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 56. The excerpt below is the record exactly as published.
Chestnut Pur^e.) 2 lbs. chestnuts. 2 oz. butter. A little sugar. f pint veal stock. \ gill sweet cream. A pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.