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Chestnut Amber
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
766Calories
21 gProtein
138 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein21 g
Carbohydrates138 g
Fiber2.7 g
Sugars23 g
Total Fat27 g
Saturated Fat5.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol234 mg
Sodium371 mg
Potassium1553 mg
Calcium321 mg
Iron5.4 mg
Magnesium125 mg
Phosphorus442 mg
Zinc2 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D2.2 mcg
Vitamin C44 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B61 mg
Vitamin B121.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate189 mcg
Choline175 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 178. The excerpt below is the record exactly as published.
Chestnut Amber. INGREDIENTS. — One pint of chestnuts, one pint of milk, four ounces of breadcrumbs, two ounces of castor sugar, two ounces of butter, four eggs, two lemons, vanilla essence, puff paste
Cook this with the app: pantry check, scaling, and the assistant.