Chestnut Sweet (Dulce de Castahd)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1679Calories
6 gProtein
406 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories1679 kcal
Protein5.5 g
Carbohydrates406 g
Fiber0.1 g
Sugars405 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium93 mg
Potassium26 mg
Calcium11 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1.9 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 83. The excerpt below is the record exactly as published.
CHESTNUT SWEET (Dulce de Castahd) 2 cups granulated sugar Blanched chestnuts i cup water 2 egg yolks, well beaten Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.