Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
210
Calories
8g
Protein
8g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 tablespoon com starch
- 2 cups rich milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 yolks
Directions
1
1/2 lb. Italian chestnuts.
2
1 tablespoon com starch,
3
2 cups rich milk.
4
l^ box gelatine.
5
1/2 cup sugar.
6
% cup water.
7
1 teaspoon vanilla.
8
Boil chestnuts, drain and put through sieve. Soak gela- tine in the water and add gradually to hot chestnuts. Make milk, eggs, sugar and com starch into custard, add chest- nuts to this. Stir until cool. Put in border mold, and when ready to serve, fill with whipped cream that has been sweet- ened and flavored.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive