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Chestnut Sauce, Brown (Sauce aux Marrons)
From Cookery for every household, 1914
Serves 3
Presented as published in 1914. 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
687Calories
14 gProtein
130 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories687 kcal
Protein14 g
Carbohydrates130 g
Fiber0.6 g
Sugars9 g
Total Fat12 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium682 mg
Potassium1855 mg
Calcium113 mg
Iron4.3 mg
Magnesium129 mg
Phosphorus292 mg
Zinc1.2 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate183 mcg
Choline5.7 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 293. The excerpt below is the record exactly as published.
Chestnut Sauce, Brown (Sauce aux Marrons) 1 lb. chestnuts. I 1 gill brown sauce. 3 gills brown stock. j 1 lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.