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Chestnut Soup

Name: Chestnut Soup
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups chestnuts shelled and blanched; 3 cups cold water; nutmeg; 2 cups scalded milk; 2 tablespoons onion; 1/2 teaspoon celery salt; 4 tablespoons butter; salt; 2 tablespoons flour; cayenne; 1 cup cream

From Lowney's cook book, 1907

Serves 4

To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily.

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

656Calories

8 gProtein

99 gCarbs

37 gFat

Full nutrition (33 nutrients)

Calories656 kcal

Protein7.7 g

Carbohydrates99 g

Fiber0.2 g

Sugars0.2 g

Total Fat37 g

Saturated Fat13 g

Monounsaturated Fat6 g

Polyunsaturated Fat1.9 g

Cholesterol92 mg

Sodium66 mg

Potassium1254 mg

Calcium134 mg

Iron3.4 mg

Magnesium98 mg

Phosphorus208 mg

Zinc0.7 mg

Copper0.8 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.4 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate137 mcg

Choline0.5 mg

Caffeine0 mg

Water229 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 17. The excerpt below is the record exactly as published.

Chestnut Soup 2 cups chestnuts shelled and blanched 3 cups cold water nutmeg 2 cups scalded milk 2 tablespoons onion ^ teaspoon celery salt 4 tablespoons butter salt 2 tablespoons flour cayenne 1 cup cream

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