vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Puree of Chestnuts
From Kirmess cook book, 1907
Serves 6
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
652Calories
8 gProtein
124 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein8.3 g
Carbohydrates124 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.4 g
Cholesterol26 mg
Sodium452 mg
Potassium1583 mg
Calcium114 mg
Iron3.8 mg
Magnesium118 mg
Phosphorus228 mg
Zinc0.6 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate174 mcg
Choline0 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.
PUBEE OF CHESTNUTS. Mrs. Seelefs Cook Book. Pour boiling water over one quart of chestnuts and let them cook for ten minutes. Strain, and remove the outside skin. Put them in kettle and boil until they are tender. Then rub them through a fine sieve and season with one tablespoonful of butter, one tea- spoonful salt, one-fourth teaspoonful white pepper. Mix well until light and creamy. Then add one-half cupful of milk or cream
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