Frenchgluten-freeegg-freesoy-freefish-freeshellfish-free
Purée of Chestnuts
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
706Calories
12 gProtein
121 gCarbs
23 gFat
Full nutrition (29 nutrients)
Calories706 kcal
Protein12 g
Carbohydrates121 g
Fiber0.6 g
Total Fat23 g
Saturated Fat5.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.3 g
Cholesterol31 mg
Sodium452 mg
Potassium1656 mg
Calcium116 mg
Iron3.9 mg
Magnesium122 mg
Phosphorus267 mg
Zinc1.1 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate181 mcg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 49. The excerpt below is the record exactly as published.
PURJ^E OF CHESNUTS. Cook and peel two pounds of chesnuts in the same way as in No. 51, but finishing the cooking in water instead of broth ; then strain and pound them in a mortar, return the pur^e to the stewpan on the fire with half a pint of Espagnole sauce, stir, and boil ; rub the pur^e through a sieve into the stewpan again on the fire, add an ounce of butter and a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.