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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 tablespoons butter in a hot frying pan
- 3 tablespoons fresh breadcrumbs
- 2 tablespoons cream
- 3 dozen italian chestnuts slit on one side into boiling water
- one side into boiling water
- 1 saltspoon grated nutmeg
- salt
- pepper
- nutmeg
Directions
Put 2 tablespoons butter in a hot frying pan. Add 2 or 3 tablespoons fresh breadcrumbs, and toss till a golden brown. Sprinkle over any vegetable dressed with a cream sauce.
PURfiE OF CHESTNUTS.
Plunge 3 dozen Italian chestnuts slit on one side into boiling water for 10 minutes, drain and peel. Put in a saucepan with \\ cups cold water ; season with salt and pepper ; cover, bring to the boil, and cook in the oven 35 minutes. Turn into a mortar and pomid to a smooth paste, press through a sieve, add 1 saltspoon grated nutmeg, i oimce butter, and 2 tablespoons cream, and serve Vihen hot.
SAUCES FOR MEATS, FISH AKD J'EGETABLES. 105