vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Puree of Chestnuts
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
728Calories
13 gProtein
101 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein13 g
Carbohydrates101 g
Fiber0 g
Sugars5.9 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol129 mg
Sodium120 mg
Potassium1430 mg
Calcium269 mg
Iron3 mg
Magnesium107 mg
Phosphorus344 mg
Zinc1.2 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D1.4 mcg
Vitamin C18 mg
Vitamin A59 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate136 mcg
Choline58 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 57. The excerpt below is the record exactly as published.
Puree of Chestnuts 1 pt. chestnuts 1 tablespoonful butter 1 pt. milk 1 egg 1 cupful cream Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.