Chestnut Custard

Ingredients

• 31b. of well-roasted Chestnuts
• lib. of blitter
• the yolks of twelve eggs
• Jib. of powdered white sugar
• a small quantity of salt
• 1 pint of whipped cream
• the whites of twelve eggs

Method

1. 1

   Pound the chestnuts to a smooth paste with butter.

2. 2

   Mix in the beaten yolks of eggs, sugar, and salt.

3. 3

   Gradually add whipped cream and then the beaten egg whites.

4. 4

   Pour into a saucepan and stir over a slow fire until thickened, without boiling.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 303. The excerpt below is the record exactly as published.

Chestnut Custard. — Take 31b. of well-roasted Chestnuts, peel and skin them, and cut off any parts that are coloured by the fire. Put them into a mortar and pound to a smooth paste, together with lib. of blitter; then add the yolks of twelve eggs well beaten with Jib. of powdered white sugar and a small quantity of salt ; mix in by degrees 1 pint of whipped cream, and, lastly, the whites of twelve eggs

Cook this with the app: pantry check, scaling, and the assistant.