Chestnut Snow
From Hilda's diary of a Cape housekeeper, 1902
The cream should be slightly sweetened and flavoured with vanilla.
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
2432Calories
20 gProtein
453 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories2432 kcal
Protein20 g
Carbohydrates453 g
Fiber3.5 g
Sugars199 g
Total Fat61 g
Saturated Fat34 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.4 g
Cholesterol178 mg
Sodium206 mg
Potassium2842 mg
Calcium446 mg
Iron7.1 mg
Magnesium207 mg
Phosphorus580 mg
Zinc1.9 mg
Copper1.8 mg
Manganese2.8 mg
Vitamin D0.9 mcg
Vitamin C62 mg
Vitamin A440 mcg
Vitamin E1.9 mg
Vitamin K4.5 mcg
Vitamin B61.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate292 mcg
Choline72 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 36. The excerpt below is the record exactly as published.
Chestnut Snow. — Boil ^ pound of chestnuts, rub them through a sieve, mix with them 2 tablespoonfuls of castor sugar, and flavour with ^ teaspoonful of vanilla. Line a glass dish with strawberry jam, cover this over with the chestnut, sprinkle over them a few brown bread-crumbs, and put whipped cream on top of all
Cook this with the app: pantry check, scaling, and the assistant.