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Chestnut Soup, Brown
From Cookery for every household, 1914
Serves 4
A little wine may be added if liked.
Presented as published in 1914. 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
491Calories
13 gProtein
99 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein13 g
Carbohydrates99 g
Fiber0 g
Sugars1.9 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.8 g
Cholesterol17 mg
Sodium745 mg
Potassium1791 mg
Calcium103 mg
Iron4.1 mg
Magnesium111 mg
Phosphorus274 mg
Zinc1.1 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate143 mcg
Choline17 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 80. The excerpt below is the record exactly as published.
Chestnut Soup, Brown (Soupe aux Chataignes) 3 pts. brown stock. i 1 lb. chestnuts. 1 oz. butter. 1 oz. flour. | Seasoning
Cook this with the app: pantry check, scaling, and the assistant.