Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- a pint of rich cream
- three quarters of a pound
- three quarters of an hour
- three quarters of a pint of rich cream
- 2 quarts
- 3/4 pint
- mace
- cayenne
- salt
Directions
Strip the outer rind from some fine, sound Spanish chestnuts, throw them into a large pan of warm water, and as soon as it becomes too hot for the fingers to remain in it, take it from the fire, lift out the chestnuts, peel them quickly, and throw them into cold water as they are done; wipe, and weigh them; take three quarters of a pound for each quart of soup, cover them with good stock, and stew them gently for upwards of three quarters of an hour, or until they break when touched with a fork; drain, and pound them smoothly, or bruise them to a mash with a strong spoon, and rub them through a fine sieve reversed; mix with them by slow degrees the proper quantity of stock; add sufficient mace, cayenne, and salt to season the soup, and stir it often until it boils. Three quarters of a pint of rich cream, or even less, will greatly improve it. The stock in which the chestnuts are boiled can be used for the soup when its sweetness is not objected to; or it may in part be added to it.
Chestnuts, 1-1/2 lb.: stewed from 2/3 to 1 hour. Soup, 2 quarts; seasoning of salt, mace, and cayenne: 1 to 3 minutes. Cream, 3/4 pint (when used).