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Dessert of Chestnuts
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
94Calories
1 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein0.6 g
Carbohydrates22 g
Fiber0 g
Sugars12 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.1 mg
Potassium124 mg
Calcium8.5 mg
Iron0.3 mg
Magnesium9.4 mg
Phosphorus17 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 216. The excerpt below is the record exactly as published.
DESSERT OF CHESTNUTS. Take large chestnuts, boil them in water till you can pierce them with a fork, then boil them in sugar
Cook this with the app: pantry check, scaling, and the assistant.