Coffee Chestnuts
From The cult of the chafing dish, 1904
Brandy is optional.
Presented as published in 1904. 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
172Calories
7 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein6.6 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat10 g
Saturated Fat4.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium81 mg
Potassium86 mg
Calcium45 mg
Iron0.9 mg
Magnesium9.3 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 49. The excerpt below is the record exactly as published.
Coffee Chestnuts. Shell a dozen chestnuts, and boil them for five minutes, then remove the skins. Put them back in the Chafing Dish with enough fresh water to cover them, and a tablespoon of soft white sugar, boil them until they are soft. Take them out and drain them, but do not break them up. Now put in the SWEETS AND ODDMENTS 183 Chafing Dish the yolk of one egg, another tablespoon of soft white sugar, half a teacup of strong black cofFpe, a liqueur of brandy and a tablespoon of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.