Chestnut Pudding

Name: Chestnut Pudding
Ingredients: 30 chestnuts; 5 ozs. of butter to every 8 ozs. of nuts; ; 4 ozs. of loaf sugar; ; 6 eggs; ; 1 pint of milk; ; 5 lb. of candied cherries

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves eight or ten persons.

Presented as published in 1886. 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

8461Calories

61 gProtein

2013 gCarbs

162 gFat

Full nutrition (34 nutrients)

Calories8461 kcal

Protein61 g

Carbohydrates2013 g

Fiber36 g

Sugars1968 g

Total Fat162 g

Saturated Fat19 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.7 g

Omega-30.2 g

Cholesterol1506 mg

Sodium2849 mg

Potassium2444 mg

Calcium1197 mg

Iron9.2 mg

Magnesium187 mg

Phosphorus1227 mg

Zinc7.2 mg

Copper0.9 mg

Manganese2.6 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A659 mcg

Vitamin E4.3 mg

Vitamin K7.7 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)0.7 mg

Folate141 mcg

Choline1019 mg

Caffeine0 mg

Water1061 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 40. The excerpt below is the record exactly as published.

Chestnut Pudding. For Eight or Ten Persons. — 30 chestnuts ; 5 ozs. of uutter to every 8 ozs. of nuts ; 4 ozs. of loaf sugar ; 6 eggs ; 1 pint of milk ; 5 lb. of candied cherries

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