vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
French Chestnuts with Coffee Sauce
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
704Calories
12 gProtein
128 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein12 g
Carbohydrates128 g
Fiber0 g
Sugars9.6 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol144 mg
Sodium107 mg
Potassium1552 mg
Calcium127 mg
Iron4.2 mg
Magnesium116 mg
Phosphorus283 mg
Zinc1 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0.7 mcg
Vitamin C23 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate181 mcg
Choline98 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 108. The excerpt below is the record exactly as published.
FRENCH CHESTNUTS WITH COFFEE SAUCE, Peel three dozen chestnuts, boil them in their skins (not their shells) for five minutes in salted boiling water ; peel off their skins, put them in a saucepan on the fire, with enough water to cover them, and two ounces of sugar ; boil them until quite soft, without breaking. Put into another saucepan over the fire four yolks of egg, three ounces of sugar, a teacupful of black (offee, and half a glass of cream
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