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Chestnut Pudding
From Harper's cook book encyclopædia, 1902
Serves 4
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
438Calories
6 gProtein
90 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories438 kcal
Protein5.9 g
Carbohydrates90 g
Fiber0 g
Sugars0.6 g
Total Fat5.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.8 g
Cholesterol4.8 mg
Sodium82 mg
Potassium1138 mg
Calcium79 mg
Iron2.7 mg
Magnesium85 mg
Phosphorus162 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate125 mcg
Choline1.4 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 345. The excerpt below is the record exactly as published.
Chestnut Pudding. — Boil the large Italian or Spanish chestnuts until tender, remove the shells and skins, and rub them through a sieve or put them through a vegetable - press. They may be piled in a light, powdery heap in a glass dish, and have a wineglassful of sherry or Marsala poured over them. Cover them with whipped cream slightly sweetened. This is a delicious dessert, and may easily be made in the United States. Our native chestnut may even be used for it, but its small size renders the shelling and peeling a tedious task. Chestnut Pudding, Italian. — Boil i lb. of the large Italian chestnuts
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Cook this with the app: pantry check, scaling, and the assistant.