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Chestnut Sauce

Name: Chestnut Sauce
Yield: 2 servings
Ingredients: Thirty French chestnuts; One pint of water; One tea-spoonful of salt; One-quarter tea-spoonful of pepper; One table-spoonful of butter; One table-spoonful of flour

From The Pattern cook-book, 1890

Serves 2

Serve in a gravy-boat.

Presented as published in 1890. 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

589Calories

11 gProtein

129 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories589 kcal

Protein11 g

Carbohydrates129 g

Fiber0.1 g

Sugars0 g

Total Fat8.4 g

Saturated Fat0.4 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol16 mg

Sodium1182 mg

Potassium1161 mg

Calcium56 mg

Iron3.9 mg

Magnesium222 mg

Phosphorus253 mg

Zinc2.3 mg

Copper1 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C93 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.3 mg

Folate179 mcg

Choline0 mg

Caffeine0 mg

Water469 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 89. The excerpt below is the record exactly as published.

CHESTNUT SAUCE. Thirty French chestnuts. One pint of water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One table-spoonful of butter. One table-spoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.