Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chestnut | not in our table | 0 |
| Meat | 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
- 1 cup chestnut meats
- 1 quart chicken
- 1 cup cream
- 1 tablespoonful flour
- 1 tablespoonful butter
Directions
1 cup chestnut meats. 1 quart chicken or veal
stock. 1 cup cream.
1 tablespoonful flour. 1 tablespoonful butter, salt and pepper.
Gash a cross on each nut and place in a pan in the oven until the shells break open. Kemove the meat and cook in boiling water until tender. Press at once through a sieve. Add to the boiled stock. Melt the butter. Stir into it the flour and add to the stock. Boil for five minutes. Then add cream and sea- sonings.