Chestnut Fritters (Italian)
From Allied cookery, 1916
Serve hot with powdered sugar.
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
Nutrition per serving
334Calories
23 gProtein
16 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein23 g
Carbohydrates16 g
Fiber0 g
Sugars15 g
Total Fat29 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol604 mg
Sodium261 mg
Potassium400 mg
Calcium236 mg
Iron2.6 mg
Magnesium33 mg
Phosphorus423 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline463 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 29. The excerpt below is the record exactly as published.
CHESTNUT FRITTERS (Italian) ^ake 20 chestnuts and roast them on a slow fire. Remove the shells and put them into a saucepan with i level tablespoon of powdered sugar and yi glass of milk and a little vanilla. Cover the saucepan and let it cook slowly for more than a half-hour. Then drain the chest- nuts and pass them through a sieve. Put them back in a bowl with one tablespoon of butter, the yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.