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Chestnut Sauce
From Cookery and housekeeping, 1882
Serves 2
Can replace bread sauce.
Presented as published in 1882. 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
332Calories
10 gProtein
64 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein9.6 g
Carbohydrates64 g
Fiber6.8 g
Sugars5.9 g
Total Fat4.5 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.2 g
Cholesterol3.6 mg
Sodium409 mg
Potassium1107 mg
Calcium66 mg
Iron1.8 mg
Magnesium64 mg
Phosphorus176 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate24 mcg
Choline22 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 115. The excerpt below is the record exactly as published.
Chestnut Sauce. It is best to make this sauce from chestnut flour. If the sauce is to be white, veal broth and new milk must be used to make a pur^e, and dilute it to the state of sauce ; add salt ; if the sauce is to be brown omit the milk, and use brown stock and flavour with SAUCES. 283 onion
Cook this with the app: pantry check, scaling, and the assistant.