vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Compote of Vermicellied Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 10
Place small heaps of whipped cream round the base.
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
599Calories
6 gProtein
132 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein6.4 g
Carbohydrates132 g
Fiber0 g
Sugars34 g
Total Fat5.6 g
Saturated Fat1.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2 g
Cholesterol2.2 mg
Sodium47 mg
Potassium1243 mg
Calcium84 mg
Iron3 mg
Magnesium93 mg
Phosphorus173 mg
Zinc0.5 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate138 mcg
Choline0.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 311. The excerpt below is the record exactly as published.
Compote of Vermicellied Chestnuts. — (1) Slit the skins of fifty Chestnuts, and roast them ; when they are done, rub them through a coarse wire sieve on to a dish. Boil 12oz. of sugar to the ball degree, put the Chestnuts into it, and work all together with a wooden spoon while still on the fire. Flavour this paste with vanilla sugar, and rub it through a coarse wire sieve into the compote-dish in a raised pyramidal form ; set it in the screen to dry crisp, and with a teaspoon place small heaps of whipped cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.