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Chestnut Pudding in Aspic, a la Camille
From The Swedish, French, American cook book, 1918
Serves 8
Serve with whipped cream as a dessert for luncheon or dinner.
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
429Calories
10 gProtein
73 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein9.9 g
Carbohydrates73 g
Fiber0 g
Sugars27 g
Total Fat8.8 g
Saturated Fat4.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Cholesterol22 mg
Sodium38 mg
Potassium607 mg
Calcium70 mg
Iron1.5 mg
Magnesium47 mg
Phosphorus107 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C8.6 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate65 mcg
Choline7.7 mg
Caffeine0 mg
Alcohol3.5 g
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 507. The excerpt below is the record exactly as published.
Chestnut Pudding in Aspic, a la Camille Pouding aux Marrons en Aspic, a la Camille One pound chestnuts, one cup sugar, six tablespoons brandy, one lemon, seven tablespoons dissolved Cox’s gelatine, half pint whipped cream
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