vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Baked Chestnut Pudding a l’Alaska
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with spun sugar.
Presented as published in 1918. 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
529Calories
16 gProtein
75 gCarbs
14 gFat
Full nutrition (35 nutrients)
Calories529 kcal
Protein16 g
Carbohydrates75 g
Fiber0.7 g
Sugars60 g
Total Fat14 g
Saturated Fat5.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol301 mg
Sodium188 mg
Potassium539 mg
Calcium287 mg
Iron1.8 mg
Magnesium44 mg
Phosphorus356 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C15 mg
Vitamin A179 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate52 mcg
Choline254 mg
Caffeine0 mg
Alcohol6.9 g
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 481. The excerpt below is the record exactly as published.
Baked Chestnut Pudding a l’Alaska (Pouding aux Marrons, au four, H V Alaska) Put chestnuts in hot water, cook ten minutes. When done, remove the skin, put in a pan with one and a half cups water, three tablespoons brandy, four tablespoons sugar, and the juice of a half lemon; cook until tender, leave until cold. Cut chest¬ nuts in small pieces, chop part of them very fine. Make a rich custard from one and a half cups milk, yolks of three eggs, four tablespoons sugar, one tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.