Chestnut Pudding

Ingredients

• sieved chestnut
• chopped parsley
• chopped onion
• an egg well beaten
• some good white sauce
• herbs and seasoning
• fine brown bread-crumbs

Method

1. 1

   Rub the outer and inner skins of the chestnuts through a sieve.

2. 2

   Add chopped parsley, onion, herbs, and seasoning.

3. 3

   Moisten with a beaten egg and white sauce.

4. 4

   Grease a mould, coat with bread-crumbs, fill with the mixture, cover with greased paper, and bake in a moderate oven until firm and browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 607. The excerpt below is the record exactly as published.

sieved chestnut the chopped parsley and onion, herbs and seasoning. Mix to- gether and moisten with an egg well beaten and some good white sauce. Grease a plain mould or basin and coat it with fine brown bread-crumbs. Fill up with the chestnut mixture and cover with greased paper. Bake in a moderate oven until firm to the touch and nicely browned. When ready, turn out on a hot dish and serve with tomato or any other suitable sauce poured round. Time to bake, £ hour. Probable cost, lOd. 1630. Nut and £ lb. nuts. £ lb. bread-crumbs. 3 oz. grated cheese. 1 egg. 1 oz. butter or fat. Cheese Pudding 1 table-sp. chopped onion

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