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Chestnut Saute in Butter
From European and American cuisine, 1914
Serves 3
Serve as a garnish.
Presented as published in 1914. 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
563Calories
8 gProtein
120 gCarbs
10 gFat
Full nutrition (28 nutrients)
Calories563 kcal
Protein7.6 g
Carbohydrates120 g
Sugars1.4 g
Total Fat9.8 g
Saturated Fat1.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.3 g
Cholesterol11 mg
Sodium56 mg
Potassium1499 mg
Calcium97 mg
Iron3.6 mg
Magnesium112 mg
Phosphorus208 mg
Zinc0.5 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate166 mcg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 344. The excerpt below is the record exactly as published.
Chestnut 8aut6 in Butter. — Boil 1 pound of chestnuts 15 minutes in water ; drain, peel, skin, and return them to the fire, cover with water ; add 1 teaspoonful sugar, and boil till tender, then drain. Melt Ys ounce butter
Cook this with the app: pantry check, scaling, and the assistant.