Chestnut Cream

Name: Chestnut Cream
Ingredients: One pound of Chestnuts; Two ounces of castor Sugar; White of one Egg; Vanilla pod; Half a pint of Milk; One gill whipped Cream

From The Apsley cookery book, 1905

Presented as published in 1905. 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

2425Calories

41 gProtein

439 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories2425 kcal

Protein41 g

Carbohydrates439 g

Fiber0 g

Sugars78 g

Total Fat56 g

Saturated Fat26 g

Monounsaturated Fat17 g

Polyunsaturated Fat9.2 g

Omega-30 g

Cholesterol304 mg

Sodium342 mg

Potassium5110 mg

Calcium737 mg

Iron12 mg

Magnesium384 mg

Phosphorus1071 mg

Zinc3.7 mg

Copper3 mg

Manganese5.4 mg

Vitamin D3.8 mcg

Vitamin C68 mg

Vitamin A378 mcg

Vitamin E1.4 mg

Vitamin K2.4 mcg

Vitamin B63.3 mg

Vitamin B122.1 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.3 mg

Folate526 mcg

Choline210 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 76. The excerpt below is the record exactly as published.

Chestnut Cream. Ingredients. One pound of Chestnuts. Two ounces of castor Sugar. White of one Egg. Vanilla pod. Half a pint of Milk. One gill whipped Cream

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