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Creamed Chestnuts
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
9 gProtein
126 gCarbs
22 gFat
Full nutrition (28 nutrients)
Calories726 kcal
Protein8.9 g
Carbohydrates126 g
Total Fat22 g
Saturated Fat9.4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.4 g
Cholesterol47 mg
Sodium67 mg
Potassium1605 mg
Calcium126 mg
Iron3.8 mg
Magnesium120 mg
Phosphorus241 mg
Zinc0.7 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin K1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate176 mcg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 36. The excerpt below is the record exactly as published.
CREAMED CHESTNUTS Boil or steam the chestnuts till tender. Make a cream sauce of milk or cream, seasoned with butter, and slightly thickened with flour
Cook this with the app: pantry check, scaling, and the assistant.