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Chestnut Stuffing
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Can simmer chestnuts in milk for added moisture.
Presented as published in 1898. 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
392Calories
7 gProtein
79 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein7.2 g
Carbohydrates79 g
Fiber0.3 g
Sugars0.5 g
Total Fat14 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol71 mg
Sodium397 mg
Potassium962 mg
Calcium82 mg
Iron2.8 mg
Magnesium74 mg
Phosphorus167 mg
Zinc0.6 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate117 mcg
Choline38 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 137. The excerpt below is the record exactly as published.
Chestnut stuffing’. — Peel thirty chestnuts. Scald them and take off the inner skin. Eoast them thoroughly, pound them with two ounces of breadcrumbs. Or simmer them in milk, in which case moisten them and the breadcrumbs with the milk. Mix all well together, add three ounces of butter and two well- beaten eggs. Season with just a teaspoonful of salt and one dust of mignonette pepper
Cook this with the app: pantry check, scaling, and the assistant.