vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Bordure de Marrons a la Chantilly
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
501Calories
13 gProtein
43 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein13 g
Carbohydrates43 g
Fiber1 g
Sugars20 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol80 mg
Sodium107 mg
Potassium341 mg
Calcium217 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus201 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline24 mg
Caffeine6.1 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 474. The excerpt below is the record exactly as published.
Bordure de Marrons a la Chantilly. — About 1 pint Spanish chestnuts, half their weight of loaf sugar, about J pint of milk, ^ oz. French leaf gelatine, 2 inches vanilla-pod, 1 gill cream, ^ oz. vanilla sugar, 1 oz. chocolate, 1 gill sweet jelly
Cook this with the app: pantry check, scaling, and the assistant.