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Chestnuts, Compote of

Name: Chestnuts, Compote of
Yield: 6 servings
Ingredients: thirty large chestnuts; a breakfast-cupful of water; a quarter of a pound of sugar; a glass of sherry; the rind of half an orange or a lemon cut very thin

From Cassell's dictionary of cookery, 1892

Serves 6

Time, about forty minutes.

Presented as published in 1892. 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

554Calories

6 gProtein

119 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories554 kcal

Protein6.5 g

Carbohydrates119 g

Fiber0 g

Sugars19 g

Total Fat4.9 g

Saturated Fat0.9 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.9 g

Cholesterol0 mg

Sodium292 mg

Potassium1274 mg

Calcium84 mg

Iron3.2 mg

Magnesium97 mg

Phosphorus177 mg

Zinc0.5 mg

Copper0.8 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate138 mcg

Choline2 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 353. The excerpt below is the record exactly as published.

Chestnuts, Compote of.— Take thirty large chestnuts, peel oft' the outer brown skin, and put them into a saucepan of cold water. Wlien the water is just on the point of boiling, take them off, remove the second skin, and be careful not to break the chestnuts. Make a syrup with a breakfast-cupful of water and a quarter of a pound of sugar, adding a glass of sherry and the rind of half an orange or a lemon cut verj- thi

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