vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Ponding aux Macrons (Chestnut Pudding)
From The new century cookery book, 1901
Serves 1
Serve with vanilla or custard sauce.
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
303Calories
4 gProtein
49 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein3.7 g
Carbohydrates49 g
Fiber2 g
Sugars14 g
Total Fat10 g
Saturated Fat5.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol2.3 mg
Sodium37 mg
Potassium969 mg
Calcium68 mg
Iron4.2 mg
Magnesium103 mg
Phosphorus171 mg
Zinc0.9 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate43 mcg
Caffeine12 mg
Water78 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 434. The excerpt below is the record exactly as published.
oz. chocolate, vanilla essence, 3 oz. caster sugar. Mix the corn-flour with a little cold milk. Boil the remainder of the milk vith the chocolate and about two ounces of sugar. Stir in the corn-flour and work over the fire until it thickens, cook for about ten minutes, then stir in the yolks of two eggs and one whole egg. Add the vanilla essence and beat all. Have ready a well-buttered pudding or cake tin, pour in the mixture, and cook in a moderate oven in a bain-marie or otherwise. It will take about forty-five minutes to steam, or half an hour to bake. Beat the remaining two whites of eggs to a stiff froth, mix with the sugar left over, add a little vanilla essence or vanilla sugar to flavour. When the pudding is done turn out on a dish, let cool a little, cover quickly with the froth of whites of egg &c., dredge with sugar, and bake in a moderate oven for about ten minutes longer. A few shredded almonds may be stuck in the pudding before it is sent to table. 1583. Ponding aux Macrons { Chestnut Pudding).— Prepare a mixture the same as for chocolate pudding (No. 1581), but use only one ounce of chocolate, and add four to six ounces of chestnut puree
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.