vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Compote of Chestnuts
From The housewife's referee, 1898
Serves 5
Presented as published in 1898. 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
726Calories
10 gProtein
120 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein10 g
Carbohydrates120 g
Fiber2.6 g
Sugars37 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol60 mg
Sodium85 mg
Potassium1379 mg
Calcium257 mg
Iron2.5 mg
Magnesium100 mg
Phosphorus277 mg
Zinc0.9 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0.9 mcg
Vitamin C73 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate142 mcg
Choline26 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 138. The excerpt below is the record exactly as published.
Compote of Chestnuts. — Boil twenty chestnuts in a pint of milk with a gill of water. When tender, skin and pound them. Put four ounces of white sugar into a small sauce- pan with half a teacupful of water. Boil till it is a syrup, then put it over the chestnuts in the mortar, and pound them to a smooth paste, whip up half a pint of cream, and place it in the centre of the compote dish. Place a coarse wire sieve over it, and rub the pounded chestnuts through the sieve on to the cream, keeping it high in the centre. Boil three oranges
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.