Chestnut Salad
From Physical culture cook book, 1901
Presented as published in 1901. 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
620Calories
9 gProtein
132 gCarbs
7 gFat
Full nutrition (27 nutrients)
Calories620 kcal
Protein9.5 g
Carbohydrates132 g
Total Fat6.5 g
Saturated Fat1.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium128 mg
Potassium3383 mg
Calcium218 mg
Iron8.2 mg
Magnesium256 mg
Phosphorus468 mg
Zinc1.2 mg
Copper2.2 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A4.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate180 mcg
Water323 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 42. The excerpt below is the record exactly as published.
Chestnut Salad. — Cut two cups boiled and blanched chestnuts
Cook this with the app: pantry check, scaling, and the assistant.