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Marrons au Moka
From The new century cookery book, 1901
Serves 7
Presented as published in 1901. 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
782Calories
11 gProtein
153 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein11 g
Carbohydrates153 g
Fiber13 g
Sugars44 g
Total Fat14 g
Saturated Fat5.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol97 mg
Sodium39 mg
Potassium1569 mg
Calcium97 mg
Iron2.7 mg
Magnesium89 mg
Phosphorus327 mg
Zinc1.8 mg
Copper1.3 mg
Manganese3 mg
Vitamin D0.4 mcg
Vitamin C67 mg
Vitamin A37 mcg
Vitamin E1.5 mg
Vitamin K21 mcg
Vitamin B61.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate190 mcg
Choline67 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 473. The excerpt below is the record exactly as published.
Marrons au Moka (Chestnuts with Coffee Cream). — 3 dozen large chestnuts (Spanish), 4 oz. sugar, | pint black coffee, 1 gill double cream, 3 egg-yolks, 1 inch vanilla-pod
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