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Chestnut Pudding
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
700Calories
11 gProtein
146 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein11 g
Carbohydrates146 g
Fiber0.6 g
Sugars46 g
Total Fat8.9 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol114 mg
Sodium108 mg
Potassium1296 mg
Calcium110 mg
Iron3.7 mg
Magnesium98 mg
Phosphorus237 mg
Zinc0.9 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C25 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate155 mcg
Choline89 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 305. The excerpt below is the record exactly as published.
Chestnut Pudding\-^(1) Boil and peel fifty fine Chest- nuts, and when thoroughly cooked pound or crush them finely ; add fib. of pounded sugar, the minced rind of half a lemon, a dessert-spoonful of orange-flower or rose- water, a breakfast-cupful each of breadcrumbs and sweet biscuit in crumbs, and a teacupful of good cream ; then stir in with half-a-dozen eggs
Cook this with the app: pantry check, scaling, and the assistant.