vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
799Calories
6 gProtein
97 gCarbs
44 gFat
Full nutrition (30 nutrients)
Calories799 kcal
Protein6.4 g
Carbohydrates97 g
Fiber0 g
Total Fat44 g
Saturated Fat7.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium421 mg
Potassium1264 mg
Calcium87 mg
Iron3 mg
Magnesium91 mg
Phosphorus175 mg
Zinc0.5 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A15 mcg
Vitamin E4.5 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate130 mcg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.
Chestnut Salad. — Shell a pint of the large Spanish or Italian chest- nuts, rejecting all that are hard or shrivelled, and put the kernels over the fire in enough boiling water to cover them. Cook them half an hour, or until the skins slip off read- ily, as with scalded almonds. Take them from the saucepan, and, as soon as they are cool enough to handle, remove the skins. This may be done with the help of a fruit-knife or penknife, and the skins will come off readily. Arrange the peeled chest- nuts on crisp lettuce leaves, pour over them a French dressing
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.