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Chestnut Sauce (for Roast Turkey)
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Presented as published in 1884. 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
296Calories
4 gProtein
63 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories296 kcal
Protein4.1 g
Carbohydrates63 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium29 mg
Potassium783 mg
Calcium51 mg
Iron2 mg
Magnesium59 mg
Phosphorus109 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate89 mcg
Water7.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 117. The excerpt below is the record exactly as published.
Chestnut Sauce (for Roast Turke}^). — Remove the shells from one pint of large chestnuts. Scald or boil them three minutes to loosen the inner skin. Remove the skin ; break them in halves, and look them over carefully. Cook in salted boiling water or stock till very soft. Mash fine in the water in which they were boiled. Cook one tablespoon- ful of flour in two tahlespoon fuls of brown butter^ stir into the chestnuts and cook five minutes. Add salt Sind pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.