Chestnut Sauce for Turkey or Fowls

Name: Chestnut Sauce for Turkey or Fowls
Ingredients: half a pint of veal stock; half a pound of chestnuts; peel of half a lemon; a cupf ul of cream or milk; a very little cayenne; sait

From La cuisine creole, 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

898Calories

17 gProtein

190 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories898 kcal

Protein17 g

Carbohydrates190 g

Fiber5.9 g

Sugars3.6 g

Total Fat9.6 g

Saturated Fat1.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat3.8 g

Cholesterol0 mg

Sodium2889 mg

Potassium2811 mg

Calcium236 mg

Iron6.7 mg

Magnesium195 mg

Phosphorus397 mg

Zinc1.4 mg

Copper1.7 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C100 mg

Vitamin A49 mcg

Vitamin E0.8 mg

Vitamin K2.1 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.4 mg

Folate263 mcg

Choline17 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. 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 cupf ul of cream or milk ; a very little cayenne and sait

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