vegetarianpescatariansoy-freefish-freeshellfish-free
Chestnuts with Parsley Sauce
From Cookery for every household, 1914
Serves 2
Probable cost: 6 d.
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
951Calories
19 gProtein
185 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein19 g
Carbohydrates185 g
Fiber0 g
Sugars6 g
Total Fat27 g
Saturated Fat4.7 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol141 mg
Sodium167 mg
Potassium2469 mg
Calcium311 mg
Iron5.9 mg
Magnesium186 mg
Phosphorus487 mg
Zinc1.6 mg
Copper1.5 mg
Manganese2.7 mg
Vitamin D1.7 mcg
Vitamin C34 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B61.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate263 mcg
Choline95 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 606. The excerpt below is the record exactly as published.
Chestnuts with Parsley Sauce 1 lb. chestnuts. 1 oz. butter. 1 tea-sp. flour. 1 tea-cupful milk. 1 yolk of egg. Salt. Pepper. 1 dessert-sp. chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.