Roasted Chestnuts
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Care must be taken not to let the chestnuts cool after boiling before putting in the oven.
Presented as published in 1904. 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
3348Calories
45 gProtein
711 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories3348 kcal
Protein45 g
Carbohydrates711 g
Fiber0 g
Sugars0 g
Total Fat35 g
Saturated Fat6.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium343 mg
Potassium8993 mg
Calcium588 mg
Iron22 mg
Magnesium674 mg
Phosphorus1243 mg
Zinc3.2 mg
Copper5.9 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B66 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate998 mcg
Choline0 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 59. The excerpt below is the record exactly as published.
ROASTED chestnuts of the French or Italian variety are most satis- factory. Before cooking cut a slit in each nut ; put them in a saucepan with just enough boiling water to cover them, boil thirty minutes. Drain and put in a hot oven for ten minutes and serve in a folded napkin. Pass salt with them. Care must be taken not to let the chestnuts cool after boiling before put- ting in the oven. 218 DECEMBER 12th PUT in the blazer of a chafing-dish half a teacupful of Bass's ale and bring it to the boiling point. Add two pounds of rich American cheese
Cook this with the app: pantry check, scaling, and the assistant.