Chestnut Bonbons
From The "ideal" cookery book, 1902
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
1655Calories
20 gProtein
326 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1655 kcal
Protein20 g
Carbohydrates326 g
Fiber4 g
Sugars141 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol191 mg
Sodium171 mg
Potassium2636 mg
Calcium207 mg
Iron11 mg
Magnesium257 mg
Phosphorus527 mg
Zinc2.6 mg
Copper2.1 mg
Manganese3.5 mg
Vitamin D1 mcg
Vitamin C34 mg
Vitamin A81 mcg
Vitamin E0.8 mg
Vitamin K4.7 mcg
Vitamin B61.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate273 mcg
Choline147 mg
Caffeine24 mg
Water89 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 22. The excerpt below is the record exactly as published.
Chestnut Bonbons. J-lb. chestnuts, 2-oz. chocolate, £-gill water, 4-oz. sugar, 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.