Marrons alla Roma

Name: Marrons alla Roma
Ingredients: an oiled mould thickly with chestnut puree; a layer of rich thick apple sauce; a little melted currant or other jelly

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

93Calories

0 gProtein

22 gCarbs

0 gFat

Full nutrition (16 nutrients)

Calories93 kcal

Protein0.5 g

Carbohydrates22 g

Sugars17 g

Total Fat0.3 g

Sodium0.9 mg

Potassium194 mg

Calcium6.9 mg

Iron0.1 mg

Magnesium7.1 mg

Phosphorus16 mg

Zinc0 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin C79 mg

Water157 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 77. The excerpt below is the record exactly as published.

MARRONS ALLA ROMA Line an oiled mould thickly with chestnut puree prepared as in recipe No. 491 ; then cover with a layer of rich thick apple sauce, mixed with a little melted currant or other jelly

Cook this with the app: pantry check, scaling, and the assistant.