vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Purge of Chestnuts
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
600Calories
12 gProtein
69 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein12 g
Carbohydrates69 g
Fiber5.1 g
Sugars24 g
Total Fat42 g
Saturated Fat17 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol123 mg
Sodium108 mg
Potassium1017 mg
Calcium367 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus389 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C26 mg
Vitamin A79 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate70 mcg
Choline45 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 34. The excerpt below is the record exactly as published.
Purge of Chestnuts. Take 4 dojren large chestnut^ %ca\A Wasee^ Y.iik& ^L < MISS OAMKBON'S COOKERY BOOK. 85 brown skin, put them in a saucepan with a pint of milk ; boil them gently. When quite soft, strain off the milk and rub them, while hot, through a sieve ; place the pulp in a sauce- pan with 1 oz. of butter, 1 teaspoonful of sugar, a piece of glaze, 1 gill of cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.