vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream of Chestnuts with Caramel Sugar
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Use caramel sugar as soon as possible.
Presented as published in 1902. 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
775Calories
19 gProtein
142 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein19 g
Carbohydrates142 g
Fiber0 g
Sugars70 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol346 mg
Sodium199 mg
Potassium1171 mg
Calcium229 mg
Iron3.8 mg
Magnesium90 mg
Phosphorus401 mg
Zinc1.9 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D2.7 mcg
Vitamin C14 mg
Vitamin A175 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate142 mcg
Choline282 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 158. The excerpt below is the record exactly as published.
ream of Chestnuts with Caramel Bu^rar Cook tender, in enough water to cover them, one pound of shelled and peeled chestnuts with a scant one-quarter of a va- nilla bean. When cool, pound them in a mortar and rub through a puree sieve. Mix with the well-beaten yolks of four eggs, five entire eggs well beaten, half a pound of granulated sugar, and one pint of milk. Mix thoroughly and again rub through a puree sieve. Cover the bottom of a timbale mould with one gill of caramel sugar
Cook this with the app: pantry check, scaling, and the assistant.