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Goose Stuffing, Chestnut
From Cassell's dictionary of cookery, 1892
Serves 6
Time to simmer the chestnuts is twenty minutes.
Presented as published in 1892. 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
380Calories
5 gProtein
81 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein5.3 g
Carbohydrates81 g
Fiber0.5 g
Sugars1.1 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol22 mg
Sodium428 mg
Potassium1035 mg
Calcium73 mg
Iron2.5 mg
Magnesium77 mg
Phosphorus147 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate115 mcg
Choline1.6 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 620. The excerpt below is the record exactly as published.
Goose Stuffing, Chestnut.— Take the outer skin from about two dozen fine, sound chestnuts, and throw them into boiling water. Let them simmer a minute or two over the fire, when they may be blanched like almonds. Put them into a saucepan with as much stock as will cover them, let them stew gently xmtil soft, then drain them ; mix with them two ounces of butter, a tea-spoonful of minced parsley, a parboiled onion, chopped small, and a little pepper
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