Chestnuts and Cream— Italian

Name: Chestnuts and Cream— Italian
Ingredients: two pounds of chestnuts; a little cream; a tablespoon of butter; a tiny pinch of salt

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

4151Calories

50 gProtein

720 gCarbs

130 gFat

Full nutrition (28 nutrients)

Calories4151 kcal

Protein50 g

Carbohydrates720 g

Total Fat130 g

Saturated Fat54 g

Monounsaturated Fat29 g

Polyunsaturated Fat14 g

Cholesterol273 mg

Sodium385 mg

Potassium9220 mg

Calcium726 mg

Iron22 mg

Magnesium686 mg

Phosphorus1379 mg

Zinc3.7 mg

Copper5.9 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C137 mg

Vitamin A0 mcg

Vitamin K5.6 mcg

Vitamin B66.1 mg

Vitamin B120 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.9 mg

Folate998 mcg

Water220 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 74. The excerpt below is the record exactly as published.

CHESTNUTS AND CREAM— ITALIAN Boil two pounds of chestnuts in their skins until they can be easily peeled. Shell them and rub through a sieve with DESSERTS, HOT AND COLD a little cream. Sweeten well, add a tiny pinch of salt, a tablespoon of butter

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