Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Meat | not in our table | 0 |
| Currant | 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
- half cups of white stock
- one teaspoonful of minced onion
- two cupfuls of chestnut meats
- four teaspoonfuls of currant jelly
- a saltspoonful of salt
- ten tart
- bay leaf
- salt
- pepper
- paprika
Directions
Into a sauce pan put two and a half cups of white stock, add a bay leaf, one teaspoonful of minced onion, half a tea- spoonful of salt and a very little pepper. Simmer for twenty minutes and strain. Pare and core ten tart, red apples, put them in a granite pan, pour the stock around, cover and simmer until tender, but not broken. Carefully remove from the stock and set aside. Blanch two cupfuls of chestnut meats, slice, cover with the stock, add four teaspoonfuls of currant jelly, half a saltspoonful of salt, a little paprika and simmer until the nuts are tender. Fill the center of the apples heaping full and garnish the roast meat with them.