gluten-freeegg-freesoy-freefish-freeshellfish-free
French Chestnuts
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
796Calories
13 gProtein
178 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories796 kcal
Protein13 g
Carbohydrates178 g
Fiber0 g
Sugars25 g
Total Fat15 g
Saturated Fat0.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Cholesterol32 mg
Sodium1198 mg
Potassium1407 mg
Calcium58 mg
Iron4.5 mg
Magnesium264 mg
Phosphorus306 mg
Zinc2.8 mg
Copper1.1 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A32 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate209 mcg
Choline1.4 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 44. The excerpt below is the record exactly as published.
FRENCH CHESTNUTS French chestnuts, 1 pound, Butter, 1 tablespoon. Sugar, 2 tablespoons. Bouillon, or stock, 1 tablespoon, Salt, 1/2 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.