Chestnut Soup (No. 1)

Name: Chestnut Soup (No. 1)
Ingredients: One quart of Milk; Three Bay leaves; One pound of Chestnuts; One gill of Cream; Pepper to taste

From The Apsley cookery book, 1905

Presented as published in 1905. 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

2728Calories

60 gProtein

422 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories2728 kcal

Protein60 g

Carbohydrates422 g

Fiber6.7 g

Sugars47 g

Total Fat92 g

Saturated Fat46 g

Monounsaturated Fat22 g

Polyunsaturated Fat8.4 g

Omega-30.2 g

Cholesterol238 mg

Sodium568 mg

Potassium6411 mg

Calcium1684 mg

Iron14 mg

Magnesium503 mg

Phosphorus1714 mg

Zinc6.3 mg

Copper3.3 mg

Manganese8.7 mg

Vitamin D9.4 mcg

Vitamin C69 mg

Vitamin A323 mcg

Vitamin E0.7 mg

Vitamin K44 mcg

Vitamin B63.8 mg

Vitamin B125.3 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.3 mg

Folate506 mcg

Choline176 mg

Caffeine0 mg

Water971 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 78. The excerpt below is the record exactly as published.

Chestnut Soup (No. i). Ingredients . One quart of Milk. I Three Bay leaves. One pound of Chestnuts. | One gill of Cream. Pepper to taste

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