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Chestnut Pudding

Name: Chestnut Pudding
Yield: 2 servings
Ingredients: enough chestnuts to make a cupful; four eggs; a tablespoonful of melted butter; two tablespoonfuls of fine cracker dust; two cupfuls of milk; a tablespoonful of sugar; salt and pepper to taste

From Kirmess cook book, 1907

Serves 2

Best served with meat.

Presented as published in 1907. 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

798Calories

27 gProtein

111 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories798 kcal

Protein27 g

Carbohydrates111 g

Fiber0 g

Sugars18 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol416 mg

Sodium279 mg

Potassium1678 mg

Calcium433 mg

Iron4.6 mg

Magnesium129 mg

Phosphorus608 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.4 mg

Vitamin D4.3 mcg

Vitamin C18 mg

Vitamin A284 mcg

Vitamin E1.3 mg

Vitamin K0.8 mcg

Vitamin B61.1 mg

Vitamin B122.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.3 mg

Folate177 mcg

Choline339 mg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 128. The excerpt below is the record exactly as published.

CHESTNUT PUDDING. Marion Harland. Boil and skin enough chestnuts to make a cupful when rubbed through a colander or vegetable press. Beat four eggs light, stir the chestnut into the yolks; VEGETABLES. 303 add a tablespoonful of melted butter and two table- spoonfuls of fine cracker dust, two cupfuls of ndlk, a tablespoonful of sugar, salt and pepper to taste

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