Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| 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
- 1 quart of veal
- 1 large cup of cream
- two small cups of the chestnuts
- salt
- pepper
Directions
1 lb. of chestnuts; 1 quart of veal or chicken
Pepper and salt; stock;
1 large cup of cream.
Pour boiling water over the chestnuts and let stand until the skins can be easily removed. Look them over carefully and break in pieces. To the quart of stock allow two small cups of the chestnuts. Cover the saucepan closely and simmer for thirty minutes. Mash the chestnuts through a sieve and return them to the soup. Season with the salt and pepper. When ready to serve, add the heated cream.