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Puree of Chestnuts (Marrons pures)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of meat.
Presented as published in 1918. 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
418Calories
6 gProtein
89 gCarbs
4 gFat
Full nutrition (27 nutrients)
Calories418 kcal
Protein5.7 g
Carbohydrates89 g
Total Fat4.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium42 mg
Potassium1124 mg
Calcium73 mg
Iron2.7 mg
Magnesium84 mg
Phosphorus155 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate125 mcg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 421. The excerpt below is the record exactly as published.
Puree of Chestnuts (Marrons pures) Cook chestnuts [see recipe: How to Boil Chestnuts]; mash through a strainer; mix with butter, white pepper, salt, and part of the juice that the chestnuts cooked in
Cook this with the app: pantry check, scaling, and the assistant.