Creamed Chestnuts
From Dainty recipes, 1950
If hard to peel, run knife under the skin before heating.
Presented as published in 1950. 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
2534Calories
30 gProtein
365 gCarbs
106 gFat
Full nutrition (29 nutrients)
Calories2534 kcal
Protein30 g
Carbohydrates365 g
Total Fat106 g
Saturated Fat51 g
Monounsaturated Fat23 g
Polyunsaturated Fat7 g
Cholesterol241 mg
Sodium216 mg
Potassium4722 mg
Calcium434 mg
Iron11 mg
Magnesium350 mg
Phosphorus755 mg
Zinc2.1 mg
Copper3 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K5.6 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate499 mcg
Water186 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 7. The excerpt below is the record exactly as published.
CREAMED CHESTNUTS Grease with Wesson Oil or butter one pound chestnuts. Put in a pan and heat until they pop. Peal. If hard to peel run knife under the skin before heating. Put these in cold salt water and boil until tender. To one pound chestnuts take one- half pint of cream. Put yolk of one egg in hot cream and beat. Mix with chestnuts. Add salt last.
Cook this with the app: pantry check, scaling, and the assistant.