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Chestnuts Glaces with Caramel
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
613Calories
0 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein0.4 g
Carbohydrates157 g
Fiber0 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.3 mg
Potassium87 mg
Calcium12 mg
Iron0.3 mg
Magnesium8.2 mg
Phosphorus11 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.2 mcg
Choline0 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 304. The excerpt below is the record exactly as published.
Chestnuts Glaces with Caramel. — Pick out lqt. of Chest- nuts, slit the skins with a knife, put them in a frying-pan on a moderate fire, and roast them, but do not let them get brown; then peel off the skins. When they are quite cold, stick a wooden splint or peg in each Chestnut (see Fig. 448). Boil' lib. of loaf sugar in a pint of water
Cook this with the app: pantry check, scaling, and the assistant.