Frenchvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 5
Miss M. V. Palmer.
Presented as published in 1907. 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
806Calories
15 gProtein
92 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories806 kcal
Protein15 g
Carbohydrates92 g
Fiber0.2 g
Sugars11 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol113 mg
Sodium436 mg
Potassium1337 mg
Calcium388 mg
Iron2.6 mg
Magnesium98 mg
Phosphorus407 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A175 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate121 mcg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 4. The excerpt below is the record exactly as published.
Chestnut Soup. fib. Chestnuts (boiled), iqt. good White Sauce, ipt. Cream. Cayenne — seasoning
Cook this with the app: pantry check, scaling, and the assistant.