Roasted Chestnuts
From The home science cook book, 1902
Presented as published in 1902. 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
1674Calories
23 gProtein
356 gCarbs
18 gFat
Full nutrition (27 nutrients)
Calories1674 kcal
Protein23 g
Carbohydrates356 g
Total Fat18 g
Saturated Fat3.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat7 g
Cholesterol0 mg
Sodium168 mg
Potassium4495 mg
Calcium290 mg
Iron11 mg
Magnesium336 mg
Phosphorus621 mg
Zinc1.6 mg
Copper3 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate499 mcg
Water41 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.
Roasted Chestnuts. Cut a slit in the shell of each chestnut, put them in a perforated pan, or a popcorn popper, over an open fire. Shake them while cooking. They are done when they burst and will peel easily. Serve hot. Lyonnaise Chestnuts. Parboil, shell, skin, and cut in slices one pound of chestnuts
Cook this with the app: pantry check, scaling, and the assistant.