Frenchvegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream of Chestnut Soup
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
860Calories
10 gProtein
98 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein9.9 g
Carbohydrates98 g
Fiber0 g
Sugars1.1 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol175 mg
Sodium86 mg
Potassium1304 mg
Calcium155 mg
Iron3 mg
Magnesium96 mg
Phosphorus254 mg
Zinc0.8 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate136 mcg
Choline37 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.
CREAM OF CHESTNUT SOUP. Chestnuts, 1 pint. Salt and pepper. Cream, 1 pint. Sugar, 1 teaspoon. Butter, 1 tablespoon. Egg, 1
Cook this with the app: pantry check, scaling, and the assistant.