vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Frozen Chestnut Pudding a la Gustaf
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a rich fruit sauce.
Presented as published in 1918. 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
671Calories
6 gProtein
59 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein5.5 g
Carbohydrates59 g
Fiber0.1 g
Sugars6.9 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol127 mg
Sodium48 mg
Potassium732 mg
Calcium115 mg
Iron1.4 mg
Magnesium53 mg
Phosphorus153 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate70 mcg
Choline1.3 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 481. The excerpt below is the record exactly as published.
Frozen Chestnut Pudding a la Gustaf Pouding aux Marrons glace, A la Gustal Make a rich Napoleon ice cream [see recipe: Assorted Ice Creams a la Napoleon]. W hen frozen, add chestnuts (preserved or fresh) that have been cooked in brandy, sugar, and lemon juice — one cup of chestnuts to each pint of cream
Cook this with the app: pantry check, scaling, and the assistant.