Chestnut Puree
From The exhibition cookery book, 1900
If desired, the yolk of one or two eggs and a tablespoonful of cream may be added last of all; but the soup must not be allowed to boil after these are added.
Presented as published in 1900. 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
2029Calories
41 gProtein
394 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2029 kcal
Protein41 g
Carbohydrates394 g
Fiber6.3 g
Sugars24 g
Total Fat57 g
Saturated Fat13 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol125 mg
Sodium361 mg
Potassium5564 mg
Calcium1004 mg
Iron13 mg
Magnesium437 mg
Phosphorus1159 mg
Zinc4 mg
Copper3.3 mg
Manganese8.6 mg
Vitamin D4.7 mcg
Vitamin C68 mg
Vitamin A163 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B63.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)4.7 mg
Folate503 mcg
Choline90 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 2. The excerpt below is the record exactly as published.
CHESTNUT PUREE. 1 lb. chestnuts (Spanish) 1 pint milk 1 oz. butter 1 pint white stock Salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.