Chestnut Bavarian
From Luncheons, 1902
Fill the center with whipped cream, or with chestnuts boiled in sugar and water until they look clear.
Presented as published in 1902. 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
2322Calories
43 gProtein
149 gCarbs
173 gFat
Full nutrition (33 nutrients)
Calories2322 kcal
Protein43 g
Carbohydrates149 g
Fiber0 g
Sugars0 g
Total Fat173 g
Saturated Fat97 g
Monounsaturated Fat37 g
Polyunsaturated Fat2.6 g
Cholesterol482 mg
Sodium288 mg
Potassium3843 mg
Calcium527 mg
Iron8.5 mg
Magnesium292 mg
Phosphorus747 mg
Zinc2.3 mg
Copper2.9 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.8 mg
Folate188 mcg
Choline11 mg
Caffeine0 mg
Water835 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.
f pint of cream whipped to a stiff froth, and turn it into a mold. Serve with whipped cream. The cream can be used to decorate the dish by pressing it through a pastry-bag. CHESTNUT PURfiE Boil for five minutes a pound of French chestnuts, drain off the water and remove the shells and skins. Return the chestnuts to the fire and boil them until tender. Put the boiled chestnuts in a mortar, and pound them to a paste, then add a teaspoonful of vanilla and a teaspoonful of lemon juice. Make a thick sugar syrup, and beat it into the paste, using enough to sweeten to taste. Grease a ring-mold with oil, and put into it a lining half an inch thick of the NO. 133. PEACH MOUSSK GARSISHED WITH WHIPPED CREA5I. NO. 134. CHESTXUT PUKEE. NO. 13o. CHESI.SUT BAVARIAN. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 149 chestnut paste pressed through a pastry-bag with a tube of small opening so it will come out vermicelli-like in form. Fill the rest of the mold with plain paste. Turn it on to a layer of sponge-cake. Just before serving fill the center of the ring with whipped cream flavored with almond. CHESTNUT BAVARIAN Prepare chestnuts as directed for chestnut puree. To two cupfuls of the puree add one ounce of gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water
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