Frenchgluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Purée Soup
From Practical household cookery, 1891
Serves 7
Presented as published in 1891. 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
742Calories
15 gProtein
148 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein15 g
Carbohydrates148 g
Fiber0.5 g
Sugars3.2 g
Total Fat9.8 g
Saturated Fat2.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol8.3 mg
Sodium425 mg
Potassium2013 mg
Calcium130 mg
Iron4.9 mg
Magnesium145 mg
Phosphorus311 mg
Zinc1 mg
Copper1.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2.1 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate207 mcg
Choline23 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 17. The excerpt below is the record exactly as published.
CHESNUT PUR^E SOUP. Peel the first skin off about fifty chesnuts and put them in a stewpan with enough boiling water to cover the lot ; PRACTICAL HOUSEHOLD COOKERY. 37 boil for five or six minutes; strain the water through a colander; take ofp the second skin and put the chesnuts in the stewpan with one quart and a half of good broth, one bay-leafy two cloves, and a slice of ham
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