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Chestnut Sauce, Brown
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil the chestnuts, one hour and a half.
Presented as published in 1892. 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
300Calories
4 gProtein
63 gCarbs
4 gFat
Full nutrition (28 nutrients)
Calories300 kcal
Protein4.4 g
Carbohydrates63 g
Fiber0.1 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.2 g
Cholesterol0.2 mg
Sodium330 mg
Potassium760 mg
Calcium56 mg
Iron1.9 mg
Magnesium58 mg
Phosphorus115 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate84 mcg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 352. The excerpt below is the record exactly as published.
Chestnut Sauce, Brown. — Prepare the chestnuts as in the following recipe, but instead of adding cream or milk to the paste, mix them w^ith a little good brown grav}', and season the sauce rather highly. Time to boil the chest- nuts, one hour and a half. Probable cost, 2d. or 3d. per pint. Sufficient for one roast fowl. Chestnut Sauce, White.— Roast a dozen chestnuts
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