Frenchdessert

Chestnut Mousse

Name: Chestnut Mousse
Cuisine: French
Ingredients: 2 (1-pound) cans purée of chestnuts; 3 tablespoons kirschwasser; 1 1/2 teaspoons vanilla extract; 1 1/2 cups plus 2 tablespoons confectioners’ sugar; 4 tablespoons butter; 1 cup whipping cream

From Dining in--Minneapolis/St. Paul cookbook, 1900

Serve chilled.

Presented as published in 1900. 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

2113Calories

5 gProtein

311 gCarbs

127 gFat

Full nutrition (34 nutrients)

Calories2113 kcal

Protein4.7 g

Carbohydrates311 g

Fiber0 g

Sugars296 g

Total Fat127 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol367 mg

Sodium61 mg

Potassium254 mg

Calcium155 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus146 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol17 g

Water183 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 57. The excerpt below is the record exactly as published.

CHESTNUT MOUSSE 2 (1-pound) cans purée 3 tablespoons kirschwasser of chestnuts 1% teaspoons vanilla extract 1% cups plus 2 tablespoons 1 cup whipping cream, confectioners’ sugar Ai illed 4 tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.