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Chestnut Sauce for Fowls
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
953Calories
16 gProtein
198 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories953 kcal
Protein16 g
Carbohydrates198 g
Fiber0 g
Sugars3.7 g
Total Fat22 g
Saturated Fat2.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3.9 g
Cholesterol35 mg
Sodium335 mg
Potassium2513 mg
Calcium160 mg
Iron6.4 mg
Magnesium183 mg
Phosphorus371 mg
Zinc1.1 mg
Copper1.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate280 mcg
Choline12 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 53. The excerpt below is the record exactly as published.
CHESTNUT SAUCE TOR FOWLS Chestnuts, 2 cups. Chicken stock, 1 cup. Mushrooms, 1 tablespoon, Tomato catsup, 1 tablespoon, Butter, 2 tablespoons. Flour, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.