Glazed Chestnuts
From What to Have for Dinner, 1905
Presented as published in 1905. 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
631Calories
14 gProtein
137 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein14 g
Carbohydrates137 g
Fiber0 g
Sugars0.6 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium242 mg
Potassium1450 mg
Calcium58 mg
Iron4.2 mg
Magnesium242 mg
Phosphorus302 mg
Zinc2.6 mg
Copper1.1 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A28 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.2 mg
Folate187 mcg
Choline5.7 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 55. The excerpt below is the record exactly as published.
GLAZED CHESTNUTS. Remove shells from one pint French chestnuts. Put _ In sauce pan, cover with boiling water, and let boil five minutes. Drain, plunge into cold water, and rub off the dark skins. Return to sauce pan, add one-half cup brown stock
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