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Suggest a better description1. Score chestnuts by making a crisscross cut on the flat side of each one. 2. Bring water to a boil. Add chestnuts and cook until soft (about 40 minutes). Drain, let cool and shell. 3. Mince or grind chestnut meats; then blend in sugar and salt. Shape the mixture as a mound on a serving platter. 4. Whip cream. Then fold in powdered sugar and vanilla extract. Arrange as a topping over chestnut mound. 5. Serve garnished with either preserved kumquats or maraschino cherries; or with "Glazed Fruit for Peking Dust", which must be prepared in advance (see recipe). VARIATION: In step 4, fold half the sweetened whipped cream into the chestnut mixture. Pack the mixture into an oiled mold or bowl; then carefully invert onto a serving platter. Top with remaining whipped cream, and garnish as in step 5. From
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 802 | ||
Calories from Fat: 419 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 27.9g | 139 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 163mg | 50 % | |
Sodium 48.9mg | 2 % | |
Potassium 676.8mg | 18 % | |
Total Carbohydrate 93.1g | 27 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 84g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 802
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