vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Sauce
From A year's cookery, 1880
Serves 1
Serve with boiled turkey.
Presented as published in 1880. 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
518Calories
11 gProtein
84 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein11 g
Carbohydrates84 g
Fiber1.9 g
Sugars16 g
Total Fat9.3 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol2.9 mg
Sodium6119 mg
Potassium459 mg
Calcium148 mg
Iron2.6 mg
Magnesium56 mg
Phosphorus230 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A7.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate32 mcg
Choline12 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 336. The excerpt below is the record exactly as published.
Chestnut Sauce will be required. To make Chestnut Force¬ meat. — Prepare about half the quantity of veal stuffing that would be otherwise needed. Take four or five dozen chestnuts, according to the size of the bird ; half of these will be for forcemeat, and half for sauce. Cut the skins, and fry the nuts in a little butter until they can be easily peeled ; boil them in gravy till quite tender. Mix half the quantity, whole, with the veal forcemeat, and stuff the turkey in the usual way. To make Chestnut Sauce. — Mix the boiled chestnuts that remain with about half a pint of good brown gravy, and rub them through a wire sieve. Make the sauce hot without letting it boil, add half a spoonful of white sugar, and a glass of sherry
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