Chestnut Cream
From Allied cookery, 1916
Presented as published in 1916. 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
2570Calories
23 gProtein
583 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories2570 kcal
Protein23 g
Carbohydrates583 g
Fiber0 g
Sugars222 g
Total Fat18 g
Saturated Fat3.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat7 g
Cholesterol0 mg
Sodium173 mg
Potassium4507 mg
Calcium293 mg
Iron11 mg
Magnesium336 mg
Phosphorus622 mg
Zinc1.6 mg
Copper3 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate499 mcg
Choline0 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 30. The excerpt below is the record exactly as published.
CHESTNUT CREAM (A favoiirite Florentine pudding) Cut I lb. of chestnuts lightly with a knife; put them in a saucepan and cover with cold water; boil 5 minutes. The outer and inner skins should now peel easily. 96 Allied CooKery Cover the peeled chestnuts with milk, add a little vanilla, let them boil in a covered pan until tender and the milk reduced. Now crush the chestnuts in the saucepan and add % lb. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.