Puree of Chestnuts with Chops
From Joe Tilden's recipes for epicures, 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
5528Calories
302 gProtein
367 gCarbs
401 gFat
Full nutrition (34 nutrients)
Calories5528 kcal
Protein302 g
Carbohydrates367 g
Fiber0 g
Sugars12 g
Total Fat401 g
Saturated Fat130 g
Monounsaturated Fat124 g
Polyunsaturated Fat30 g
Omega-30 g
Cholesterol1434 mg
Sodium1040 mg
Potassium7834 mg
Calcium822 mg
Iron36 mg
Magnesium642 mg
Phosphorus3049 mg
Zinc44 mg
Copper4.4 mg
Manganese5.6 mg
Vitamin D3.5 mcg
Vitamin C68 mg
Vitamin A78 mcg
Vitamin E1.4 mg
Vitamin K56 mcg
Vitamin B64.5 mg
Vitamin B1228 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)3.5 mg
Niacin (B3)89 mg
Folate727 mcg
Choline1104 mg
Caffeine0 mg
Water905 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 8. The excerpt below is the record exactly as published.
Puree of Chestnuts with Chops Boil chestnuts in salted water for twenty min- utes. Shell them, season with salt and pepper, add a piece of butter and wet with milk. Mash through a colander and heap lightly on a plat- ter, arranging broiled chops
Cook this with the app: pantry check, scaling, and the assistant.