Frenchdessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Cream
From Mary Jane's cook book, 1916
Serves 2
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
No method was recorded for this recipe.
Nutrition per serving
477Calories
7 gProtein
91 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein7.2 g
Carbohydrates91 g
Fiber0 g
Sugars14 g
Total Fat9 g
Saturated Fat4.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.6 g
Cholesterol22 mg
Sodium8.5 mg
Potassium728 mg
Calcium48 mg
Iron2.2 mg
Magnesium134 mg
Phosphorus168 mg
Zinc1.4 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0.1 mcg
Vitamin C56 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate105 mcg
Choline2.1 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
CHESTNUT CREAM. Shelled French chestnuts, 1 Cream. pound. Sugar. Vanilla. Whipped Cream
Cook this with the app: pantry check, scaling, and the assistant.