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Stewed Chestnuts
From Around-the-world cook book, 1913
Serves 6
Presented as published in 1913. 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
936Calories
15 gProtein
193 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories936 kcal
Protein15 g
Carbohydrates193 g
Fiber0.1 g
Sugars5.8 g
Total Fat16 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol20 mg
Sodium198 mg
Potassium2501 mg
Calcium255 mg
Iron5.8 mg
Magnesium187 mg
Phosphorus412 mg
Zinc1.2 mg
Copper1.6 mg
Manganese2.8 mg
Vitamin D0.8 mcg
Vitamin C36 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B61.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate263 mcg
Choline16 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 45. The excerpt below is the record exactly as published.
STEWED CHESTNUTS Chestnuts, 3 pints. Butter, 2 tablespoons, Minced onion, 1 tablespoon. Chopped celery, 1 tablespoon. Tomato catsup, 3 tablespoons. Milk, 1 pint, Flour, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.