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Italian Chestnut Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
106Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein2.6 g
Carbohydrates23 g
Fiber3 g
Sugars5.3 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium31 mg
Potassium493 mg
Calcium58 mg
Iron1 mg
Magnesium31 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate38 mcg
Choline5.9 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 381. The excerpt below is the record exactly as published.
Italian Chestnut Soup.— (Old Recipe.)— Mince finely two small onions, one carrot, two leeks, and a quarter of a stick of celery. Fry all brown in butter, season with salt, and stew in a quart of stock for one hour. Take three or four dozen chestnuts
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