Chestnut Souffle
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
2348Calories
46 gProtein
462 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories2348 kcal
Protein46 g
Carbohydrates462 g
Fiber0 g
Sugars107 g
Total Fat47 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol604 mg
Sodium429 mg
Potassium4889 mg
Calcium527 mg
Iron14 mg
Magnesium369 mg
Phosphorus1044 mg
Zinc4.1 mg
Copper3.1 mg
Manganese5.4 mg
Vitamin D4.2 mcg
Vitamin C68 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B63.4 mg
Vitamin B122 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.1 mg
Folate569 mcg
Choline463 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 23. The excerpt below is the record exactly as published.
Chestnut Souffle 1 pound chestnuts M: cup sugar V>2 cup milk 1 tablespoon butter 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.