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Chestnuts in Brown Sauce (Marrons a l’Espagnole)
From Cookery for every household, 1914
Serves 4
Other sauces may be used similarly.
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
750Calories
15 gProtein
136 gCarbs
16 gFat
Full nutrition (28 nutrients)
Calories750 kcal
Protein15 g
Carbohydrates136 g
Fiber0.9 g
Total Fat16 g
Saturated Fat1.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium650 mg
Potassium1892 mg
Calcium119 mg
Iron4.5 mg
Magnesium139 mg
Phosphorus305 mg
Zinc1.3 mg
Copper1.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate209 mcg
Water46 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 605. The excerpt below is the record exactly as published.
Chestnuts in Brown Sauce (Marrons a 1’EspagnoIe) 1J lbs. chestnuts. J pt. brown sauce
Cook this with the app: pantry check, scaling, and the assistant.