Chestnuts Simmered in Cream Sauce

Name: Chestnuts Simmered in Cream Sauce
Ingredients: one quart shelled chestnuts; two rounding tablespoons butter; one level tablespoon flour; one teaspoon salt; one-fourth teaspoon paprika; one pint milk

From The National home cook book, 1900

Will serve eight persons.

Presented as published in 1900. 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

3815Calories

64 gProtein

771 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories3815 kcal

Protein64 g

Carbohydrates771 g

Fiber0.2 g

Sugars24 g

Total Fat75 g

Saturated Fat16 g

Monounsaturated Fat16 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol121 mg

Sodium2872 mg

Potassium10139 mg

Calcium1213 mg

Iron23 mg

Magnesium762 mg

Phosphorus1804 mg

Zinc5.5 mg

Copper6.2 mg

Manganese11 mg

Vitamin D4.7 mcg

Vitamin C143 mg

Vitamin A170 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B66.6 mg

Vitamin B122.6 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.2 mg

Folate1054 mcg

Choline87 mg

Caffeine0 mg

Water520 g

As published

This recipe was extracted from The National home cook book (1900), page 95. The excerpt below is the record exactly as published.

CHESTNUTS SIMMERED IN CREAM SAUCE, x ' Boil large chestnuts for ten or fifteen minutes. Ta from water, cover and keep warm while removing shel 4 Prepare cream sauce. Melt two rounding tablespoons butter, _ add one level tablespoon flour, one teaspoon salt, one- fourth " teaspoon paprika, When blended, add gradually one “pint. " milk and let cook smoothly. Put one quart shelled chest ' nut

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