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Stewed Chestnuts

Name: Stewed Chestnuts
Yield: 8 servings
Ingredients: Chestnuts, 3 pints.; Butter, 2 tablespoons,; Minced onion, 1 tablespoon.; Chopped celery, 1 tablespoon.; Tomato catsup, 3 tablespoons.; Milk, 1 pint,; Flour, 1 tablespoon.

From Around-the-world cook book, 1913

Serves 8

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

702Calories

11 gProtein

145 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories702 kcal

Protein11 g

Carbohydrates145 g

Fiber0 g

Sugars4.3 g

Total Fat12 g

Saturated Fat2.4 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol15 mg

Sodium149 mg

Potassium1876 mg

Calcium191 mg

Iron4.3 mg

Magnesium140 mg

Phosphorus309 mg

Zinc0.9 mg

Copper1.2 mg

Manganese2.1 mg

Vitamin D0.6 mcg

Vitamin C27 mg

Vitamin A21 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B61.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate198 mcg

Choline12 mg

Caffeine0 mg

Water77 g

Estimated from matched ingredients across 8 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.