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VERMICELLI CHESTNUTS
From With a saucepan over the sea, 1902
Serves 4
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
461Calories
6 gProtein
98 gCarbs
5 gFat
Full nutrition (27 nutrients)
Calories461 kcal
Protein6.3 g
Carbohydrates98 g
Total Fat4.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium46 mg
Potassium1239 mg
Calcium80 mg
Iron3 mg
Magnesium93 mg
Phosphorus171 mg
Zinc0.4 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate138 mcg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 60. The excerpt below is the record exactly as published.
VERMICELLI CHESTNUTS. (Italy.) Peel, blanch, and drain 20 large chestnuts, cover them with a syrup of sugar and water
Cook this with the app: pantry check, scaling, and the assistant.