vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Balls
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
420Calories
20 gProtein
16 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein20 g
Carbohydrates16 g
Fiber0 g
Sugars13 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol603 mg
Sodium222 mg
Potassium253 mg
Calcium111 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus322 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 84. The excerpt below is the record exactly as published.
Chestnut Balls. 1 cup mashed French chestnuts. 3 yolks of egg3. 3 tablespoons thick cream. 1 tablespoon sugar. 3^^ teaspoon vanilla.
Cook this with the app: pantry check, scaling, and the assistant.