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Chestnut Mountain a la Niege
From Harper's cook book encyclopædia, 1902
Serves 8
Add a little castor sugar and vanilla to the cream.
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
532Calories
6 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein6.3 g
Carbohydrates92 g
Fiber0 g
Sugars1.6 g
Total Fat15 g
Saturated Fat6.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.8 g
Cholesterol30 mg
Sodium48 mg
Potassium1152 mg
Calcium91 mg
Iron2.7 mg
Magnesium86 mg
Phosphorus172 mg
Zinc0.5 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate125 mcg
Choline0 mg
Caffeine0 mg
Alcohol1 g
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 187. The excerpt below is the record exactly as published.
Chestnut Mountain a la Niege. — Take off the skins of 2 lbs. of chest- nuts. Boil till perfectly tender. When cool, rub through a fine wire sieve with a wooden spoon. To this add one table - spoonful of castor sugar, a little vanilla, a wineglassful of brandy. Mix well together, and rub through the sieve on to a dish. Pile up lightly and cover half-way down with the whipped cream, to give the appearance of snow. Half a pint of cream
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