Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chestnut | 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
- half cup of sugar to a pound of chestnuts
- one pint of puree
- one-half cup of heavy cream whipped
- a pound of chestnuts
- one table- spoonful of granulated gelatine that has been soft- ened in a little
Directions
Remove the shell and skin (as given in chestnut puree), boil till tender, then add sugar (a half cup of sugar to a pound of chestnuts), and boil until clear. Let them remain in the syrup until cold, then drain. Pile on a dish, boil the syrup down to a thick con- sistency, pour over the nuts. Serve cold with whipped cream.
PARIS DE MARRONS (Chestnuts).
Make a puree of boiled chestnuts (see chestnut puree with cream), sweeten and flavor with lemon, vanilla or sherry to one pint of puree, add one table- spoonful of granulated gelatine that has been soft- ened in a little cold water and dissolved over hot water, and one-half cup of heavy cream whipped. Mould, garnish with whipped cream and glace chest- nuts.
COLD DESSERTS. 281