Puree of Chestnuts

Name: Puree of Chestnuts
Ingredients: a pint of chestnuts; a quart of boiling water; a slice of onion; a little chopped celery; a bay leaf; half a teaspoonful of paprika; a pint of chicken stock; a pint of milk; two rounding tablespoonfuls of butter; one of flour; a level teaspoonful of salt

From My best 250 recipes, 1907

Presented as published in 1907. 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

3001Calories

69 gProtein

582 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories3001 kcal

Protein69 g

Carbohydrates582 g

Fiber13 g

Sugars38 g

Total Fat67 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol136 mg

Sodium5528 mg

Potassium6434 mg

Calcium1566 mg

Iron77 mg

Magnesium503 mg

Phosphorus1461 mg

Zinc5.6 mg

Copper3.4 mg

Manganese6.3 mg

Vitamin D4.7 mcg

Vitamin C84 mg

Vitamin A189 mcg

Vitamin E0.8 mg

Vitamin K2.5 mcg

Vitamin B64.2 mg

Vitamin B122.6 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)2.7 mg

Niacin (B3)29 mg

Folate841 mcg

Choline165 mg

Caffeine0 mg

Water1816 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.

PUREE OF CHESTNUTS Shell and blanch a pint of chestnuts; cover them with a quart of boiling water ; add a slice of onion, a little chopped celery, a bay leaf and half a teaspoonful of paprika. Boil gently for thirty minutes. Press through a colander, add a pint of chicken stock and a pint of milk. Allow this to come slowly to the boiling point. Rub together two rounding tablespoonfuls of butter and one of flour; stir this into the soup carefully until you have a perfectly smooth mixture. Add a level teaspoonful of salt

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