vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Shelled Chestnuts
From Scientific cooking with scientific methods, 1911
Serves 3
Use a small vegetable-knife to prepare them.
Presented as published in 1911. 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
582Calories
8 gProtein
124 gCarbs
7 gFat
Full nutrition (27 nutrients)
Calories582 kcal
Protein7.9 g
Carbohydrates124 g
Total Fat7.4 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.4 g
Cholesterol3.5 mg
Sodium59 mg
Potassium1563 mg
Calcium101 mg
Iron3.8 mg
Magnesium117 mg
Phosphorus216 mg
Zinc0.6 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate173 mcg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 90. The excerpt below is the record exactly as published.
a teaspoon of butter into a frying-pan, and when melted turn in two or three cups of chestnuts
Cook this with the app: pantry check, scaling, and the assistant.