Frenchvegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Chestnut Soup (A French recipe)
From With a saucepan over the sea, 1902
Serves 7
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
514Calories
7 gProtein
110 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein7.2 g
Carbohydrates110 g
Fiber0.5 g
Sugars1 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium386 mg
Potassium1382 mg
Calcium96 mg
Iron3.6 mg
Magnesium103 mg
Phosphorus192 mg
Zinc0.5 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K59 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate159 mcg
Choline1.2 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.
CHESTNUT SOUP. (A French recipe.) Boil I quart of large and sound chestnuts in salted water for 20 minutes; peel and chop them. Add i quart water, a teaspoonful of salt and one of sugar, and the rind of a lemon. Cook for half an hour, then rub through a sieve. Add 2 quarts white stock, a tablespoonful of butter blended with a tablespoonful of flour, pepper, and a little parsley
Cook this with the app: pantry check, scaling, and the assistant.