vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Cream
From Harper's cook book encyclopædia, 1902
Serves 2
This makes a pretty dessert if surrounded with a border of wine or lemon jelly.
Presented as published in 1902. 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
677Calories
22 gProtein
35 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein22 g
Carbohydrates35 g
Fiber0.4 g
Sugars31 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium145 mg
Potassium488 mg
Calcium386 mg
Iron0.2 mg
Magnesium40 mg
Phosphorus319 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline49 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 95. The excerpt below is the record exactly as published.
Chestnut Cream. — Boil the chest- nuts, remove the skins and husks, boil them again in half a pint of milk, sweetened with I oz. of sugar and a teaspoonful of vanilla extract. Pass through a wire sieve. Add a wineglassful of maraschino to it. Melt I oz. of gelatine in a cupful of cold water. Whip up half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.