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Chestnut Dainty
From A calendar of dinners, with 615 recipes, 1913
Serves 6
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
49Calories
1 gProtein
6 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories49 kcal
Protein1.4 g
Carbohydrates6 g
Fiber0 g
Sugars5.2 g
Total Fat2.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.9 mg
Sodium16 mg
Potassium97 mg
Calcium51 mg
Iron0 mg
Magnesium6.2 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C15 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline7.2 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 135. The excerpt below is the record exactly as published.
Chestnut Dainty Coffee *Chestnut Dainty—Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice
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