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Puree di Castagne a la Giardiniera
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
185Calories
6 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein6.3 g
Carbohydrates33 g
Fiber3.5 g
Sugars1.7 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol2.4 mg
Sodium747 mg
Potassium1073 mg
Calcium74 mg
Iron2.1 mg
Magnesium68 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A23 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate156 mcg
Choline7.5 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 163. The excerpt below is the record exactly as published.
Puree di Castagne a la Giardiniera. (Puree of Chestnuts a la Jardiniere). Place in a saucepan one pint of puree of chestnuts, moisten it with one pint of broth and a wineglassful of 4°3 BANQUETS OF THE NATIONS Madeira wine, and boil for thirty minutes ; then put in a quarter of a carrot, the same of turnip cut with a thin tube (tin), one tablespoonful of asparagus tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, or till the sauce is quite thick, and serve, after seasoning, with half a tablespoonful of salt
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