vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Cream (Creme aux Marrons)
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Miss von Destinon.
Presented as published in 1913. 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
456Calories
6 gProtein
94 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein6.1 g
Carbohydrates94 g
Fiber0 g
Sugars0.7 g
Total Fat6 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.9 g
Cholesterol4.8 mg
Sodium44 mg
Potassium1183 mg
Calcium82 mg
Iron2.8 mg
Magnesium88 mg
Phosphorus168 mg
Zinc0.4 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate130 mcg
Choline1.1 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.
Chestnut Cream. (Creme aux Marrons.) Remove the shells and skins from 1 pint of fresh chestnuts. Boil until very soft; drain thoroughly; mash, sweeten and flavor with vanilla ; set away to get cold. Meanwhile prepare a stiff whipped cream
Cook this with the app: pantry check, scaling, and the assistant.