vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Shape
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
422Calories
14 gProtein
59 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein14 g
Carbohydrates59 g
Fiber1.8 g
Sugars11 g
Total Fat21 g
Saturated Fat2.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol249 mg
Sodium111 mg
Potassium754 mg
Calcium111 mg
Iron3 mg
Magnesium88 mg
Phosphorus271 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C8.6 mg
Vitamin A100 mcg
Vitamin E4.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate98 mcg
Choline191 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 308. The excerpt below is the record exactly as published.
Chestnut Shape. — Peel, boil, and pound some chestnuts, and mix with Jib of these four bitter almonds pounded fine, 3oz. of caster sugar, 2oz. of butter, and the yolks of six eggs ; when these are thoroughly beaten together, add the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.