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Compote of Chestnuts
From Mrs. Roundell's Practical cookery book, 1898
Serves 5
Whipped cream may be laid over the chestnuts.
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
619Calories
8 gProtein
119 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein7.6 g
Carbohydrates119 g
Fiber0.3 g
Sugars0.3 g
Total Fat5.9 g
Saturated Fat1.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium59 mg
Potassium1502 mg
Calcium101 mg
Iron3.7 mg
Magnesium113 mg
Phosphorus208 mg
Zinc0.5 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate166 mcg
Choline0.5 mg
Caffeine0 mg
Alcohol9 g
Water135 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 319. The excerpt below is the record exactly as published.
Compote of Chestnuts. — Choose thirty good sound large chest- nuts, take off their brown skins, put them into warm water over the fire for a minute or two, and when getting hot take them off and peel off their red skins. Make a pint of weak syrup, with a pint of water, sugar, and the zest of a lemon. Arrange the chest- nuts in a roomy saute-pan, pour in just enough syrup to cover them, and simmer them very slowly for twenty minutes, being careful to keep them whole. Drain, and arrange the chestnuts in a glass dish. Strain the syrup into a clean pan, add a gill of Kirsch with the juice of half a lemon
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