Chestnut Souffle

Name: Chestnut Souffle
Ingredients: One quart of chestnuts; a cup of milk; a cup of sugar; a pinch of mace; half a teaspoonful of salt; a few drops of vanilla; the yolks of five eggs

From In foreign kitchens, 1893

Serve immediately to prevent falling.

Presented as published in 1893. 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

4784Calories

87 gProtein

956 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories4784 kcal

Protein87 g

Carbohydrates956 g

Fiber0 g

Sugars214 g

Total Fat69 g

Saturated Fat19 g

Monounsaturated Fat24 g

Polyunsaturated Fat20 g

Omega-30.1 g

Cholesterol959 mg

Sodium1967 mg

Potassium10101 mg

Calcium1049 mg

Iron27 mg

Magnesium761 mg

Phosphorus2038 mg

Zinc7.6 mg

Copper6.4 mg

Manganese11 mg

Vitamin D7.3 mcg

Vitamin C143 mg

Vitamin A478 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B66.9 mg

Vitamin B123.5 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)2 mg

Niacin (B3)8.5 mg

Folate1158 mcg

Choline778 mg

Caffeine0 mg

Water493 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 13. The excerpt below is the record exactly as published.

Chestnut Souffle. — One quart of chestnuts boiled twenty minutes, and then carefully 46 IN FOREIGN KITCHENS. peeled. Cook them one hour in a cup of milk and then rub them through a sieve; add a cup of sugar, a pinch of mace, half a teaspoonful of salt, and a few drops of va- nilla. Beat the yolks of five eggs

Cook this with the app: pantry check, scaling, and the assistant.