Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 pint of chestnuts
- one tablespoonful of butter
- one-half pint stock
- one pint of stock
- two wineglasses of sherry wine
- one dozen birds
- salt
- pepper
- nutmeg
Directions
Boil one pint of chestnuts, when done peel and mash them fine. Rub one tablespoonful of butter and one of brown flour to a smooth paste, add one-half pint stock and one-half pint of cream or, one pint of stock and the chestnuts, stir continually until it boils. Season with salt, pepper, a little grated nutmeg and two wineglasses of Sherry wine. This quantity is enough for one dozen birds, or a large turkey.