Marrons Puree

Name: Marrons Puree
Ingredients: Shell and peel one pound of chestnuts; add a tablespoon of butter; pinch of salt; one-half cup of brown sugar; one tablespoon of cream

From Council cook book, 1908

Presented as published in 1908. 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

2142Calories

23 gProtein

464 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories2142 kcal

Protein23 g

Carbohydrates464 g

Fiber0 g

Sugars107 g

Total Fat34 g

Saturated Fat6.3 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat7 g

Cholesterol47 mg

Sodium203 mg

Potassium4658 mg

Calcium392 mg

Iron12 mg

Magnesium347 mg

Phosphorus637 mg

Zinc1.7 mg

Copper3 mg

Manganese5.4 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B63.1 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate500 mcg

Choline2.5 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from Council cook book (1908), page 7. The excerpt below is the record exactly as published.

Marrons Puree. Shell and peel one pound of chestnuts. Put in a covered saucepan with just enough of water to cover. When very soft, mash and add a tablespoon of butter, pinch of salt, one-half cup of brown sugar, one tablespoon of cream

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