egg-freesoy-freefish-freeshellfish-free
Cream of Chestnut
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Serve hot.
Presented as published in 1913. 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
742Calories
13 gProtein
105 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein13 g
Carbohydrates105 g
Fiber0 g
Sugars6.8 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol108 mg
Sodium186 mg
Potassium1439 mg
Calcium263 mg
Iron3.3 mg
Magnesium107 mg
Phosphorus339 mg
Zinc1.2 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C17 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate140 mcg
Choline27 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.
Cream of Chestnut. Shell and blanch 2 lbs. of chestnuts. Cook in boiling water until tender, drain and pound in a mortar (setting aside 12 whole ones). Add 1 pint of chicken stock. Pass through a sieve and return to the fire to simmer gently 1 hour, adding more broth or hot water. Make a sauce of Yi cup each butter and flour and a quart of milk. Add the chestnut mixture and strain into a pint of hot cream. Add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.