Frenchdessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chestnuts with Chocolate Cream
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
524Calories
4 gProtein
47 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein4 g
Carbohydrates47 g
Fiber0 g
Sugars19 g
Total Fat35 g
Saturated Fat20 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.1 g
Cholesterol101 mg
Sodium892 mg
Potassium315 mg
Calcium70 mg
Iron0.7 mg
Magnesium46 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline0.7 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.
Chestnuts with Chocolate Cream 1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar sugar 1 teaspoon vanilla or 1 teaspoon salt 2 tablespoons maraschino 4 tablespoons cream 4 tablespoons Lowney's Premium 3 tablespoons sherry
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