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Glazed Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
45Calories
0 gProtein
10 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories45 kcal
Protein0.5 g
Carbohydrates10 g
Fiber0 g
Sugars5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0.1 mg
Sodium19 mg
Potassium68 mg
Calcium5.3 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.3 mcg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7 mcg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 313. The excerpt below is the record exactly as published.
Glazed Chestnuts. — Peel off the brown skin of some Chestnuts, and immerse them in- boiling- water until the under-skin can be easily removed ; then put them in a saute-pan, with butter spread over the bottom ; cover them with a veal broth and consomme, and simmer gently, but so that the Chestnuts will not break. When they are done, glaze them with a meat glaze
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