vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Puree a la Creme
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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
761Calories
18 gProtein
136 gCarbs
16 gFat
Full nutrition (31 nutrients)
Calories761 kcal
Protein18 g
Carbohydrates136 g
Sugars18 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol39 mg
Sodium179 mg
Potassium1986 mg
Calcium496 mg
Iron3.6 mg
Magnesium151 mg
Phosphorus535 mg
Zinc1.9 mg
Copper1 mg
Manganese1.8 mg
Vitamin D3.1 mcg
Vitamin C23 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate166 mcg
Choline58 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 344. The excerpt below is the record exactly as published.
pound of large chest- nuts in water 15 minutes ; peel and skin them, wash in cold water ; place with 1 quart milk over the fire, add Y^ tablespoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.