Chestnut Sauce

Name: Chestnut Sauce
Ingredients: 1/2 lb. Chestnuts; 2 tablespoonsful of Cream; 1/2 pint Milk; Pepper; Salt; 1 oz. Butter; 1/2 oz. Flour

From Gas cookery, 1885

Presented as published in 1885. 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

1135Calories

21 gProtein

201 gCarbs

50 gFat

Full nutrition (32 nutrients)

Calories1135 kcal

Protein21 g

Carbohydrates201 g

Sugars12 g

Total Fat50 g

Saturated Fat12 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol126 mg

Sodium186 mg

Potassium2666 mg

Calcium469 mg

Iron6.2 mg

Magnesium203 mg

Phosphorus594 mg

Zinc2 mg

Copper1.5 mg

Manganese2.8 mg

Vitamin D2.3 mcg

Vitamin C34 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B61.7 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.2 mg

Folate272 mcg

Choline43 mg

Water258 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 50. The excerpt below is the record exactly as published.

Chestnut Sauce. Ingredients. — % lb. Chestnuts, 2 tablespoonsful of Cream, % pint Milk, Pepper and Salt, 1 oz. Butter

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