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Continental Chestnut Mold Recipe
|Canned whole chestnuts||13 Ounce, drained|
|Strong chicken broth||1 Cup (16 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1 Cup (16 tbs)|
|Celery salt||3⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|White wine vinegar||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1084 Calories from Fat 781
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 55.3 g276.5%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 1852.6 mg77.2%
Total Carbohydrates 43 g14.3%
Dietary Fiber 5.1 g20.3%
Sugars 11.3 g
Protein 32 g63.5%
Vitamin A 70.6% Vitamin C 2.9%
Calcium 18.3% Iron 3.5%
*Based on a 2000 Calorie diet
Chop the remaining chestnuts; set aside.
Soften gelatin in the cold water in a saucepan.Stir over low heat until gelatin is dissolved.
Remove from heat.
Blend in, in order, a mixture of sugar, celery salt, and pepper, then the remaining broth, the vinegar, cream, and pureed chestnuts.
Chill until mixture is slightly thickened.
Mix the chopped chestnuts into gelatin.
Turn into a 1 quart fancy mold.
Chill until firm.
Unmold onto a chilled large serving plate and surround the mold with the Brussels sprouts.