vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Sauce
From Miss Cameron's cookery book, 1898
Serves 2
This sauce is very good.
Presented as published in 1898. 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
645Calories
9 gProtein
126 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein9.4 g
Carbohydrates126 g
Fiber3.5 g
Sugars1.3 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol15 mg
Sodium1229 mg
Potassium1760 mg
Calcium127 mg
Iron4.6 mg
Magnesium132 mg
Phosphorus251 mg
Zinc0.9 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A260 mcg
Vitamin E3.7 mg
Vitamin K11 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate178 mcg
Choline6.5 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.
Chestnut Sauce. Twelve chestnuts, 1 teaspoonful salt, \ teaspoonful ? pepper, a tiny dust of cayenne, two tablespoonfuls of cr \ pint boiling milk. Roast or boil the chestnuts till tei rub them through a wire sieve, add to them the seasoning the cream; put them into a saucepan, and pour on to i the boiling milk ; stir over the fire till smooth, and serve turkey or fowls. This sauce is very good. Mackerel Sauce. Two mackerel roes, 3 tablespoonfuls water, 2 yolk eggs, 1 teaspoonful salt, \ teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.