Chestnut Pudding
From 365 desserts, 1900
No sauce.
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
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Sugars25 g
Total Fat0.1 g
Sodium0.3 mg
Potassium0.5 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 51. The excerpt below is the record exactly as published.
Chestnut Pudding. Shell 1 qt. of chestnuts and remove the brown skin by plunging them in boiling water and then in cold. Boil till soft, drain and wash smooth. Add to 1 qt. of milk, 2 tablespoonfuls each of sugar and smooth flour; when hot, one saltspoonful of salt
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