vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Mrs. Beale.
Presented as published in 1907. 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
602Calories
10 gProtein
30 gCarbs
50 gFat
Full nutrition (31 nutrients)
Calories602 kcal
Protein10 g
Carbohydrates30 g
Sugars26 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium117 mg
Potassium479 mg
Calcium372 mg
Iron0 mg
Magnesium36 mg
Phosphorus313 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 59. The excerpt below is the record exactly as published.
Chestnut Cream. Take one dozen fine chestnuts, remove the husks and put them to boil in a pint of milk, slightly sweetened with lump sugar. When quite tender, drain away the milk, mash the chestnuts with ioz. of sifted sugar, a few drops of essence of vanilla. Rub the chestnuts through a coarse tin gravy strainer, keep- ing the puree as light as possible, in order that it may look like vermicelli. Whip firm Jpt. of thick cream
Cook this with the app: pantry check, scaling, and the assistant.