vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Puree
From The Landmarks club cook book, 1903
Serves 6
May be served separately or with meat. Recipe by Miss Kate K. Whitaker.
Presented as published in 1903. 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
599Calories
8 gProtein
124 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein8 g
Carbohydrates124 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol16 mg
Sodium254 mg
Potassium1571 mg
Calcium105 mg
Iron3.8 mg
Magnesium117 mg
Phosphorus220 mg
Zinc0.6 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate174 mcg
Choline0.1 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 17. The excerpt below is the record exactly as published.
CHESTNUT PUREE. One quart chestnuts, two tablespoons thick cream, two table- spoons butter, half teaspoon salt, quarter teaspoon paprika, quarter teaspoon onion juice
Cook this with the app: pantry check, scaling, and the assistant.