Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Chestnut | not in our table | 0 |
| Fruit | 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
- 1 pint italian chestnuts
- 1 pound mixed candied fruits
- 1 pint lilanclied al
- 1 pint sugar
- 1 pint water 1
- 1 tablespoon vanilla
- 4 tablespoons sherry
- 1 pint cream
- 1 peeled
- 3 eggs
Directions
Mrs. Rorer.
Shell 1 pint Italian chestnuts, b: il them 20 minutes, skin and press through a colander; chop fine 1 peeled and cored pineapple or an e(|ua! amount of canned; cl'op 1 pound mixed candied fruits: i)ound 1 pint lilanclied al'.ro'ids : boil 1 pint sugar with 1 pint water 1') minutes, stir ii tl'e beaten yolk of (3 eggs; when it boils again take off the svrup and beat till cold. Add the fruit and nuts, 1 tablespoon vanilla. 4 tablespoons sherry, and 1 pint cream. Mi.x well and freeze. Let ripen 4 or 5 hours.