Frenchgluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
861Calories
14 gProtein
180 gCarbs
9 gFat
Full nutrition (29 nutrients)
Calories861 kcal
Protein14 g
Carbohydrates180 g
Fiber0 g
Total Fat9.2 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.1 g
Cholesterol8.6 mg
Sodium67 mg
Potassium1930 mg
Calcium106 mg
Iron5.3 mg
Magnesium250 mg
Phosphorus342 mg
Zinc2.2 mg
Copper1.4 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A21 mcg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate249 mcg
Water208 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 55. The excerpt below is the record exactly as published.
two pounds of French chestnats until they are tender. Remove the shells and peel them. Set aside twelve whole ones. The rest must be put into a mortar, pounded, and then mbbed through a sieve. Mix this puree with euough con- sommé and cream — half of each ingredient — to make a rich cream soup. Season with salt and a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.