Frenchgluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Soup
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
418Calories
6 gProtein
89 gCarbs
10 gFat
Full nutrition (27 nutrients)
Calories418 kcal
Protein5.7 g
Carbohydrates89 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.8 g
Cholesterol17 mg
Sodium43 mg
Potassium1125 mg
Calcium74 mg
Iron2.7 mg
Magnesium84 mg
Phosphorus157 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate125 mcg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 309. The excerpt below is the record exactly as published.
Chestnut Soup. — (1) Boil Jib. of Chestnuts until the peel can be easily removed, and then peel them, removing the inner skin at the same time. Rub the Chestnuts through a fine wire sieve. Put Joz. of butter in a saucepan, place it over the fire until it has melted, then put in a small quantity of finely-chopped mush- rooms and onions, and stir them over the fire until lightly browned, dredging occasionally with flour; then put in the Chestnuts, and pour in sufficient clear broth
Cook this with the app: pantry check, scaling, and the assistant.