Lyonnaise Chestnuts

Name: Lyonnaise Chestnuts
Ingredients: one pound of chestnuts; a small onion; two ounces of butter; seasoned with salt and pepper

From The home science cook book, 1902

Best served with meats.

Presented as published in 1902. 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

1734Calories

24 gProtein

370 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories1734 kcal

Protein24 g

Carbohydrates370 g

Fiber2.6 g

Sugars6.4 g

Total Fat64 g

Saturated Fat3.4 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat7.1 g

Cholesterol133 mg

Sodium179 mg

Potassium4725 mg

Calcium333 mg

Iron11 mg

Magnesium352 mg

Phosphorus676 mg

Zinc1.9 mg

Copper3 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C80 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B63.2 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate527 mcg

Choline9.2 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.

Lyonnaise Chestnuts. Parboil, shell, skin, and cut in slices one pound of chestnuts. Chop a small onion and fry in two ounces of butter ; when yellow put in the chestnuts seasoned with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.