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Turkey Soup with Chestnuts (Potage de Dinde aux Marrons)
From Cookery for every household, 1914
Serves 1
If no stock is available, water may be used with added vegetables for flavor.
Presented as published in 1914. 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
526Calories
10 gProtein
49 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein10 g
Carbohydrates49 g
Fiber0.7 g
Sugars12 g
Total Fat32 g
Saturated Fat9.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.5 g
Cholesterol46 mg
Sodium379 mg
Potassium815 mg
Calcium41 mg
Iron2.1 mg
Magnesium54 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.6 mcg
Vitamin C40 mg
Vitamin A6.9 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate158 mcg
Choline66 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 112. The excerpt below is the record exactly as published.
Turkey Soup with Chestnuts (Potage de Dinde aux Marrons) Remains of roast tur- key. Some second stock. 1 or 2 oz. butter or dripping. A bunch of herbs. A small ham bono. 1 oz. cornflour or arrow- root. 1 table-sp. mush- room ketchup. 1£ to 2 doz. chestnuts. Salt. Pepper. A squeeze of lemon or orange juice
Cook this with the app: pantry check, scaling, and the assistant.