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Chestnut Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Can be made independently of turkey gravy.
Presented as published in 1907. 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
306Calories
5 gProtein
66 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein4.5 g
Carbohydrates66 g
Fiber1.1 g
Sugars0 g
Total Fat6.9 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol10 mg
Sodium1647 mg
Potassium840 mg
Calcium71 mg
Iron2.4 mg
Magnesium66 mg
Phosphorus117 mg
Zinc0.3 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate90 mcg
Choline0.5 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 116. The excerpt below is the record exactly as published.
Chestnut Sauce Shell 1 pt chestnuts and drop into boiling water 5 minutes. Slip off the skins, split open, and cook in salted water or stock until very tender. Rub through a sieve and add to the brown pan gravy from roast turkey. To make the sauce independent of the turkey gravy, brown 1 tablesp flonr in 2 tablesp butter, pour in the water or stock in which the nuts were boiled, adding the mashed nuts, pepper and salt to season
Cook this with the app: pantry check, scaling, and the assistant.