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CHESTNUT PUDDING

Name: CHESTNUT PUDDING
Yield: 8 servings
Ingredients: Boil and peel i quart of chestnuts; then cook them for i hour with i cup of milk; add i cup of sugar; a little mace; some salt; >^ teaspoonful of vanilla; Then add the yolks of 5 eggs beaten; and the stiffly beaten whites

From With a saucepan over the sea, 1902

Serves 8

Presented as published in 1902. 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

587Calories

9 gProtein

120 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein8.6 g

Carbohydrates120 g

Fiber0 g

Sugars27 g

Total Fat8.5 g

Saturated Fat2.5 g

Monounsaturated Fat3 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol118 mg

Sodium61 mg

Potassium1230 mg

Calcium127 mg

Iron3.1 mg

Magnesium92 mg

Phosphorus234 mg

Zinc0.8 mg

Copper0.8 mg

Manganese1.4 mg

Vitamin D0.9 mcg

Vitamin C18 mg

Vitamin A50 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.8 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate146 mcg

Choline93 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 60. The excerpt below is the record exactly as published.

CHESTNUT PUDDING. (France.) Boil and peel i quart of chestnuts, then cook them for i hour with i cup of milk. Rub through a sieve, add i cup of sugar, a little mace, some salt, and >^ teaspoonful of vanilla. Then add the yolks of 5 eggs beaten, and the stiffly beaten whites

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