Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of the large chestnuts
- half teaspoonful salt until tender
- two tablespoonfuls of melted butter
- one-half cup of stock
- a teaspoonful of butter
- salt
- pepper
Directions
Cut a cross in the shells of one quart of the large chestnuts. Place them in a pan with a teaspoonful of butter and bake in a hot oven until the shells break open. The skin will come off with the shell. Remove from the shell and cook in boiling water with one- half teaspoonful salt until tender. While hot, mash a few at a time through a colander or potato press. Season with two tablespoonfuls of melted butter, salt and pepper, and moisten with one-half cup of stock.
108 ROCKY MOUNTAIN COOK BOOK.