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Chestnut Salad, No. 2
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
92Calories
1 gProtein
20 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories92 kcal
Protein1.3 g
Carbohydrates20 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.3 mg
Potassium248 mg
Calcium16 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate28 mcg
Water2.3 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 59. The excerpt below is the record exactly as published.
CHESTNUT SALAD, NO. 2 Prepare the chestnuts as before, cut each one in two, and cover them with the grated rind of an orange. Arrange on lettuce leaves, garnish with small pieces of orange, and serve with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.