Crepes a la Marron
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
332Calories
0 gProtein
84 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein0.4 g
Carbohydrates84 g
Fiber6.4 g
Sugars78 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8 mg
Potassium42 mg
Calcium109 mg
Iron0.9 mg
Magnesium8 mg
Phosphorus6 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline8.6 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 162. The excerpt below is the record exactly as published.
CREPES A LA MARRON Prepare pancake batter as for peaches and make a number of slightly browned thin pancakes. Spread some sweetened puree of chestnuts mixed with a glass of maraschino over each one; roll, powder with sugar
Cook this with the app: pantry check, scaling, and the assistant.