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Chestnut Tartlets

Name: Chestnut Tartlets
Yield: 8 servings
Ingredients: 1 pint chestnuts; 1/4 cup creamed Crisco; 1 cup cream; 1 beaten yolk; 1 1/2 cups powdered sugar; little salt; 1 1/4 cups milk

From A calendar of dinners, with 615 recipes, 1913

Serves 8

Presented as published in 1913. 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

504Calories

5 gProtein

74 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein4.8 g

Carbohydrates74 g

Fiber0 g

Sugars26 g

Total Fat21 g

Saturated Fat7.1 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol35 mg

Sodium43 mg

Potassium672 mg

Calcium103 mg

Iron1.4 mg

Magnesium50 mg

Phosphorus136 mg

Zinc0.4 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C8.9 mg

Vitamin A12 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate65 mcg

Choline6.8 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 135. The excerpt below is the record exactly as published.

Chestnut Tartlets—Boil and mash 1 pint chestnuts, add 14 cup each creamed Crisco and cream, | beaten yolk, 1% cup powdered sugar, little salt, and 114 cups milk.

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