Chestnut Bavarian Cream

Name: Chestnut Bavarian Cream
Ingredients: one quart of large chestnuts; one-half of a cupful of hot cream; one tablespoonful of granulated gelatine; one teaspoonful of vanilla; one-half pint of thick cream; one tablespoonful of sherry

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

2268Calories

30 gProtein

314 gCarbs

96 gFat

Full nutrition (33 nutrients)

Calories2268 kcal

Protein30 g

Carbohydrates314 g

Fiber29 g

Sugars61 g

Total Fat96 g

Saturated Fat50 g

Monounsaturated Fat22 g

Polyunsaturated Fat5 g

Cholesterol241 mg

Sodium77 mg

Potassium3635 mg

Calcium315 mg

Iron5.3 mg

Magnesium206 mg

Phosphorus750 mg

Zinc3.8 mg

Copper3.1 mg

Manganese6.8 mg

Vitamin D0 mcg

Vitamin C149 mg

Vitamin A5.7 mcg

Vitamin E2.9 mg

Vitamin K50 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)7.9 mg

Folate403 mcg

Choline12 mg

Caffeine0 mg

Water382 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 27. The excerpt below is the record exactly as published.

CHESTNUT BAVARIAN CREAM. Shell, blanch and steam until tender one quart of large chestnuts. Put aside a dozen or more of the largest and mash the rest while hot. Add to them one-half of a cupful of hot cream in which has been dissolved one tablespoonful DESSERTS lOI of granulated gelatine, previously soaked in a little cold water, a pinch of salt and one teaspoonful of vanilla. When cool and beginning to thicken, add one- half pint of thick cream whipped to a stiff froth, and one tablespoonful of sherry

Cook this with the app: pantry check, scaling, and the assistant.