Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of chestnuts
- one pint of sugar
- one pint of boiling water
- one pound of french candies
- one pint of almonds
- one pint of cream
- one pint of pineapple
- one tablespoonful of vanilla
- six eggs
Directions
One pint of chestnuts, One pint of sugar,
One pint of boiling water, One pound of French candies,
One pint of almonds, One pint of cream,
Yolks of six eggs, One pint of pineapple.
One tablespoonful of vanilla,
Shell, blanch and boil the chestnuts twenty minutes, or until soft ; mash and rub through a sieve ; blanch the almonds ; chop fine and pound to a paste ; boil the sugar and water together fifteen minutes ; beat the yolks of the eggs until creamy ; add the syrup ; return to the fire and cook until it thickens ; beat until cold ; add the chestnuts, fruit, candies, almonds and vanilla, and freeze ; pack and let stand two or three hours to ripen.
To blanch almonds or chestnuts, shell the nuts and pour boiling water over them; let stand two or three minutes; then throw them into cold water ; remove the skins.