Chestnuts Fricasseed
From The Apsley cookery book, 1905
More chestnuts should be baked than are really wanted, as there are often bad ones amongst them.
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
170Calories
9 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein9.3 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium440 mg
Potassium395 mg
Calcium334 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline0 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 77. The excerpt below is the record exactly as published.
Chestnuts Fricasseed. Ingredients . One dozen Chestnuts. I Half a pint of Savoury White Half a pint of Milk and Water
Cook this with the app: pantry check, scaling, and the assistant.