vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chestnut Salad
From The national course in home economics, 1917
Serves 4
Recipe by Emma Brooks.
Presented as published in 1917. 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
114Calories
5 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein4.7 g
Carbohydrates18 g
Fiber0.1 g
Sugars7 g
Total Fat2.8 g
Saturated Fat1.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol93 mg
Sodium2487 mg
Potassium331 mg
Calcium42 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline75 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 313. 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 two eggs hard. Arrange lettuce in a salad bowl, pvt the chestnuts over and then a dressing made of lemon juice, olive oil, salt and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.