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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- one-half cup of sugar
- three pints whipped
- one tablespoonful wine
- two tablespoonfuls powdered sugar
- one-half cup sugar in one-half cup water till it will spin
- one gill
- one-half cup
Directions
Thirty large French chestnuts, one-half cup of sugar, three pints whipped and drained cream, one gill (one-half cup) water, one tablespoonful wine, two tablespoonfuls powdered sugar, shell the chestnuts, boil rapidly for ten minutes in water to cover well, then remove the thin brown skins and return to the fire with water enough to barely cover and boil till so tender that they will crush between the thumb and finger. Drain, pound and sift them, boil the one-half cup sugar in one-half cup water till it will spin, add sifted chestnut and cook about ten minutes until the. puree is firm, press through a potato-ricer in a circle on a flat glass dish, being careful not to press it down. Set away to cool till serving time, heap the whipped and flavored cream in the center and serve with wafers. Baked sweet potatoes may be substituted for the chestnuts if very dry and mealy but they will usually need a little more sugar. Miss Parloa.