Chesnut Pudding
From Old Cookery Books and Ancient Cuisine, 1886
Add lumps of marrow or fresh butter before baking.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 37. The excerpt below is the record exactly as published.
Chesnut Pudding: — Take a dozen and half of chesnuts, put them in a skillet of water, and set them on the fire till they will blanch ; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower- water and sack, till they are very small ; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar
Cook this with the app: pantry check, scaling, and the assistant.