Chestnut Cream
From The way to the heart, 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
7758Calories
41 gProtein
414 gCarbs
668 gFat
Full nutrition (33 nutrients)
Calories7758 kcal
Protein41 g
Carbohydrates414 g
Fiber8.6 g
Sugars335 g
Total Fat668 g
Saturated Fat382 g
Monounsaturated Fat138 g
Polyunsaturated Fat0.1 g
Cholesterol1930 mg
Sodium396 mg
Potassium2476 mg
Calcium1301 mg
Iron0.5 mg
Magnesium151 mg
Phosphorus1118 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K45 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water1638 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 35. The excerpt below is the record exactly as published.
^ cup of water, and boil until :t is a thick syrup. Add 6 tablespoons of claret, and pour over the cream when served. Use i pound Royal baking powder cans to pack the frozen cream in. Chestnut Cream. Two quarts of cream, i^ cups of sugar, i cup of water, 2 oranges, yi pint of best wine, 3 dozen French chestnuts
Cook this with the app: pantry check, scaling, and the assistant.