Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| 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 |
| Almond | 1 almond (1.2g) | 7 |
| 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 cupful of french chestnuts
- 1 cupful of granulated sugar
- 1/2 pint of cream
- 1/4 pound of mixed candied fruits
- 1 cupful of almonds
- 1-1/2 tablespoonfuls of maraschino
- 2 tablespoonfuls of sherry
- 1/2 teaspoonful of vanilla sugar
- 1/4 teaspoonful of vanilla extract
- one quarter cupful of boiling water
- half pint of cream
- half pint of whipped cream
- a cupful of granulated sugar
- a quart of cream
- 3 eggs
- one half
- three eggs until light
- ten persons
- half frozen he adds a half pint of whipped cream
Directions
1 cupful of French chestnuts. 1 cupful of granulated sugar. Yolks of 3 eggs. 1/2 pint of cream. 1/4 pound of mixed candied fruits. 1 cupful of almonds. 1/2 can of pineapple (drained). 1-1/2 tablespoonfuls of maraschino, or 2 tablespoonfuls of sherry. 1/2 teaspoonful of vanilla sugar, or 1/4 teaspoonful of vanilla extract.
1. Remove the shells from the chestnuts; put them in boiling water for three minutes, then into cold water, and take off the skins. Boil the blanched chestnuts until tender. Take one half of them and press them through a sieve. They will go through more easily while hot.
2. Blanch the almonds; chop them fine and pound them.
3. Cut the candied fruits and the chestnuts into dice; pour over them the maraschino and let them stand until ready to use.
4. Put into a saucepan on the fire a cupful of granulated sugar and one quarter cupful of boiling water; stir until the sugar is dissolved, then let it cook slowly for five minutes, making a sugar syrup.
5. Beat the yolks of three eggs until light. Pour onto them slowly, stirring all the time, the sugar syrup; place them on the fire and stir constantly until the mixture is enough thickened to coat the spoon and has the consistency of thick cream. Remove it from the fire, turn it into a bowl, and beat it until it is cold. When it is cold add a half pint of cream, the mashed chestnuts, the pounded almonds, and the vanilla flavoring, and freeze it. When it is frozen remove the lid of the freezer, add the fruits, replace the lid, and turn the freezer for another five minutes. Put the cream into a fancy mold and pack in ice and salt until ready to use. Serve with it whipped cream, or the sauce given below for plum pudding glace flavored with maraschino. This makes a quart of cream, and, being very rich, is enough to serve to ten persons.
Gouffe gives the receipt for this pudding, which he says he obtained from the chef of Count Nesselrode. He omits the grated almonds, and uses stoned raisins and currants instead of candied fruits. When the cream is half frozen he adds a half pint of whipped cream. The raisins and currants are boiled until plump and added after the cream is frozen, but before it is packed.