vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chestnut Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
335Calories
14 gProtein
46 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein14 g
Carbohydrates46 g
Fiber0 g
Sugars26 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol372 mg
Sodium152 mg
Potassium402 mg
Calcium73 mg
Iron2.4 mg
Magnesium31 mg
Phosphorus233 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C9.7 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate78 mcg
Choline295 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 308. The excerpt below is the record exactly as published.
CHESTNUT SALAD.— Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil 2 eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over and then a salad dressing made of lemon juice, olive oil, salt and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.