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Puree of Chestnuts
From European and American cuisine, 1914
Serves 3
Can also use milk instead of broth.
Presented as published in 1914. 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
678Calories
16 gProtein
131 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories678 kcal
Protein16 g
Carbohydrates131 g
Fiber0.1 g
Sugars6.4 g
Total Fat25 g
Saturated Fat2.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3 g
Cholesterol54 mg
Sodium1287 mg
Potassium1834 mg
Calcium110 mg
Iron4.3 mg
Magnesium125 mg
Phosphorus297 mg
Zinc1 mg
Copper1.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate182 mcg
Choline29 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.
Par6e of Chestnuts. — Place 1 pound large chestnuts in a saucepan, cover with cold water, boil about 15 minutes ; drain, peel, and remove the skin ; return in a clean saucepan to the fire, cover with 1 quart chicken or veal broth, add Ys teaspoonful white pepper, 1 teaspoonful salt, 2 ounces butter, and 1 teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.