Chestnut Soup (No. 2)

Name: Chestnut Soup (No. 2)
Ingredients: Two dozen Chestnuts; One quart of Milk; Half an ounce of Butter; Six Cloves; Three ounces of Onions; One dozen white Peppercorns

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

715Calories

35 gProtein

76 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein35 g

Carbohydrates76 g

Fiber13 g

Sugars51 g

Total Fat47 g

Saturated Fat19 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat2.2 g

Omega-30.3 g

Cholesterol150 mg

Sodium459 mg

Potassium1898 mg

Calcium1423 mg

Iron4.4 mg

Magnesium207 mg

Phosphorus1051 mg

Zinc5 mg

Copper0.2 mg

Manganese18 mg

Vitamin D9.4 mcg

Vitamin C7.4 mg

Vitamin A314 mcg

Vitamin E3.2 mg

Vitamin K43 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.6 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water941 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.'2). Ingredients. Two dozen Chestnuts. One quart of Milk. Half an ounce of Butter. Six Cloves. Three ounces of Onions. One dozen white Peppercorns

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