Frenchgluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Puree
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
662Calories
10 gProtein
136 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein10 g
Carbohydrates136 g
Fiber0 g
Sugars0.9 g
Total Fat14 g
Saturated Fat2.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.8 g
Cholesterol22 mg
Sodium150 mg
Potassium1754 mg
Calcium114 mg
Iron4.2 mg
Magnesium129 mg
Phosphorus253 mg
Zinc0.7 mg
Copper1.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate190 mcg
Choline5.5 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 235. The excerpt below is the record exactly as published.
Chestnut Puree. — Roast a pound and half of Chestnuts as above, skin them, simmer them in thin stock or giblet broth for three-quarters of an hour. Let the broth only just cover the Chestnuts, and lay a buttered paper over them. Pass them through a wire sieve, add an ounce of butter and a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.