vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Soup, White
From Cookery for every household, 1914
Serves 4
Adding cream improves the soup.
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
447Calories
12 gProtein
84 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein12 g
Carbohydrates84 g
Fiber13 g
Sugars5.9 g
Total Fat15 g
Saturated Fat3.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol31 mg
Sodium85 mg
Potassium834 mg
Calcium327 mg
Iron8.7 mg
Magnesium108 mg
Phosphorus290 mg
Zinc1.4 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D1.2 mcg
Vitamin C19 mg
Vitamin A41 mcg
Vitamin E0.1 mg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate72 mcg
Choline22 mg
Caffeine0 mg
Water129 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, White (Soupe aux Chataignes) J lb. chestnuts (weighed after peeling). 1 qt. light stock. 1 or 2 sticks of celery. A small blade of mace. 6 white peppercorns. 1 oz. butter. A pt. milk. Salt
Cook this with the app: pantry check, scaling, and the assistant.