Devilled Chestnuts

Name: Devilled Chestnuts
Ingredients: half a pound of chestnuts; a tablespoon of butter; half a teaspoon of Paprika; plenty of salt; a drop of Tabasco

From The cult of the chafing dish, 1904

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

840Calories

12 gProtein

178 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein12 g

Carbohydrates178 g

Fiber0.4 g

Sugars0.1 g

Total Fat20 g

Saturated Fat1.7 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol31 mg

Sodium86 mg

Potassium2276 mg

Calcium150 mg

Iron5.7 mg

Magnesium170 mg

Phosphorus317 mg

Zinc0.9 mg

Copper1.5 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A28 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate250 mcg

Choline0.6 mg

Caffeine0 mg

Water23 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 42. The excerpt below is the record exactly as published.

Devilled Chestnuts. Boil half a pound of chestnuts and remove the shells and skins. Break them in handy little lumps. When cold and hard return them to the Chafing Dish and fry them in a tablespoon of butter, half a teaspoon of Paprika, and plenty of salt, until they are well cooked through. Drain and dry them on blotting-paper, and put a drop of Tabasco

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