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Chestnut Sauce for Turkey or Fowls
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
836Calories
10 gProtein
95 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein10 g
Carbohydrates95 g
Fiber0 g
Sugars0.6 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Cholesterol121 mg
Sodium1480 mg
Potassium1456 mg
Calcium154 mg
Iron3 mg
Magnesium99 mg
Phosphorus259 mg
Zinc0.9 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate127 mcg
Choline5.7 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 83. The excerpt below is the record exactly as published.
CHESTNUT SAUCE FOR TURKEY OR FOWLS. Take half a pint of veal stock; half a pound of chest- nuts ; peel of half a lemon ; a cupful of cream, a very little cayenne and salt
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