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Chestnut Sauce (for Roast Turkey)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
230Calories
6 gProtein
48 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein6.1 g
Carbohydrates48 g
Fiber13 g
Sugars6.4 g
Total Fat5.7 g
Saturated Fat0.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium24 mg
Potassium790 mg
Calcium236 mg
Iron5.4 mg
Magnesium117 mg
Phosphorus181 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate58 mcg
Choline9.2 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 25. The excerpt below is the record exactly as published.
Chestnut Sauce (for Koast Turkey) — Re- move the outer skin from a number of chestnuts (carefully excluding any that may be the least tainted), put them to boil in salted water with a handful of coriander seeds, and a couple of bay leaves. When thoroughly done, remove the outer skin, and pound the chestnuts in a mortar, add- ing a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste 56 White Ribbon Cook Book. and sufficient stock to get the sauce of the desired consistency; add salt and pepper
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