French
Chestnut Soup
From High living, 1904
Serves eight.
Presented as published in 1904. 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
728Calories
49 gProtein
83 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein49 g
Carbohydrates83 g
Fiber11 g
Sugars34 g
Total Fat34 g
Saturated Fat6.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Cholesterol88 mg
Sodium5047 mg
Potassium2150 mg
Calcium194 mg
Iron4.8 mg
Magnesium91 mg
Phosphorus526 mg
Zinc2.9 mg
Copper1.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A22 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)30 mg
Folate108 mcg
Choline183 mg
Caffeine0 mg
Water1829 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 2. The excerpt below is the record exactly as published.
CHESTNUT SOUP — Boil one quart of large Italian chestnuts for twenty minutes. Take off the shells and thin brown skin. Put into a saucepan with enough boiling water to cover them. Add a teaspoonful of salt and a piece of lemon rind. When soft, rub through a sieve. Then pour over them, stirring all the time, two quarts of good veal or chicken broth, one wineglassful of cream and a tablespoonful of butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.