Deviled Chestnuts
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
5411Calories
48 gProtein
745 gCarbs
254 gFat
Full nutrition (33 nutrients)
Calories5411 kcal
Protein48 g
Carbohydrates745 g
Fiber0 g
Sugars1.6 g
Total Fat254 g
Saturated Fat142 g
Monounsaturated Fat75 g
Polyunsaturated Fat23 g
Cholesterol557 mg
Sodium1143 mg
Potassium9516 mg
Calcium632 mg
Iron23 mg
Magnesium702 mg
Phosphorus1313 mg
Zinc3.4 mg
Copper6.2 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A1829 mcg
Vitamin E6.1 mg
Vitamin K19 mcg
Vitamin B66.3 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate1042 mcg
Choline49 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 7. The excerpt below is the record exactly as published.
Deviled Chestnuts. — Shell and blanch a quart of chestnuts. Dry thoroughly, then brown in paper bag in hot olive oil or butter. Have ready a mixture composed of two tablespoonfuls of chopped mixed pickle, one tablespoonful Worcestershire sauce, one quarter tea- spoonful salt and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.