Puree of Chestnuts

Name: Puree of Chestnuts
Ingredients: One pound and a half of chestnuts; One gill of cream; One pint of milk; One teaspoonful of castor sugar; Salt

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

3221Calories

52 gProtein

565 gCarbs

84 gFat

Full nutrition (32 nutrients)

Calories3221 kcal

Protein52 g

Carbohydrates565 g

Sugars28 g

Total Fat84 g

Saturated Fat38 g

Monounsaturated Fat21 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol179 mg

Sodium461 mg

Potassium7587 mg

Calcium1107 mg

Iron16 mg

Magnesium568 mg

Phosphorus1491 mg

Zinc4.7 mg

Copper4.4 mg

Manganese8 mg

Vitamin D4.7 mcg

Vitamin C103 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B64.9 mg

Vitamin B122.6 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1 mg

Niacin (B3)6.4 mg

Folate748 mcg

Choline87 mg

Water559 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 1. The excerpt below is the record exactly as published.

PUREE OF CHESTNUTS Ingredients One pound and a hall ol One gill of cream. chestnuts. Salt. One pint of milli. One teaspoonful of castor sugar. Slit the chestnuts at one end, put them into boiling water, and boil quickly for half an hour, squeeze them out of the husks, and rub them through a fine hair sieve ; weigh the puree, and to three-quarters of a pound of pur^e allow one pint of milk

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