Chestnut Iced Pudding

Ingredients

• Three dozen chestnuts
• the yolks of 10 eggs
• 1 lb. of sugar
• 1 pint of rich cream
• 1 oz. of candied peel
• 2 oz. of currants
• 2 oz. of sultanas
• 1 glass of liqueur
• vanilla flavouring

Method

1. 1

   Blanch chestnuts and pound them in a mortar with a little syrup.

2. 2

   Pass through a sieve and mix with syrup, cream, and yolks.

3. 3

   Stir over slow fire till it just begins to boil.

4. 4

   Pass through a sieve, cool, and freeze.

5. 5

   When nearly frozen, add peel, currants, sultanas, and whipped cream mixed with beaten egg whites.

6. 6

   When perfectly frozen, put in a mould, close the lid, and bury in ice till required.

7. 7

   Turn out and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 70. The excerpt below is the record exactly as published.

Chestnut Iced Pudding. Three dozen chestnuts, the yolks of 10 eggs, 1 lb. of sugar, 1 pint of rich cream, 1 oz. of candied peel, 2 oz. of currants, 2 oz. of sultanas, 1 glass of liqueur, vanilla flavouring

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