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Chestnut Pudding a la E. G. Anderson

Name: Chestnut Pudding a la E. G. Anderson
Yield: 6 servings
Ingredients: two tablespoons butter; half pound chestnuts; one tablespoon lemon juice; six tablespoons sugar; three eggs; two tablespoons brandy; a pinch of salt; five tablespoons flour; one teaspoon Royal baking powder

From The Swedish, French, American cook book, 1918

Serves 6

Recipe incomplete.

Presented as published in 1918. 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

259Calories

6 gProtein

48 gCarbs

8 gFat

Full nutrition (35 nutrients)

Calories259 kcal

Protein5.8 g

Carbohydrates48 g

Fiber0 g

Sugars13 g

Total Fat7.7 g

Saturated Fat1.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol103 mg

Sodium109 mg

Potassium422 mg

Calcium95 mg

Iron1.8 mg

Magnesium33 mg

Phosphorus183 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C6.7 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate64 mcg

Choline74 mg

Caffeine0 mg

Alcohol1.5 g

Water29 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 560. The excerpt below is the record exactly as published.

Chestnut Pudding a la E. G. Anderson Pouding aux Marrons, a la E. G. Anderson Two tablespoons butter, half pound chestnuts, one tablespoon lemon juice, six tablespoons sugar, three eggs, two tablespoons brandy, a pinch of salt, five tablespoons flour, one teaspoon Royal baking powder

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