French Chestnuts with Coffee Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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
1233Calories
28 gProtein
147 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1233 kcal
Protein28 g
Carbohydrates147 g
Fiber0 g
Sugars142 g
Total Fat61 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol865 mg
Sodium310 mg
Potassium392 mg
Calcium185 mg
Iron3.6 mg
Magnesium31 mg
Phosphorus463 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 93. The excerpt below is the record exactly as published.
French Chestnuts with Coffee Sauce. Remove the shells from three dozen French chest- nuts, boil the chestnuts five minutes in water, then peel off the skin which covers them, put them in a saucepan on the fire, with enough water to cover them, and two ounces of sugar ; boil them until soft, without breaking, and drain them. Put in a sauce- pan on the fire four yolks of eggs, three ounces of sugar, a teacupful of black coffee, and half a glass of cream
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