Chestnut Pudding
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 78. The excerpt below is the record exactly as published.
CHESTNUT PUDDING. Boil half pint of new milk with quarter pound of loaf sugar and some vanilla. Moisten quarter pound of chestnuts (boiled and pounded to flour) with a gill of new milk; strain the boiled milk over, and put into a saucepan and stir till quite smooth. Then add the yolks of eggs well beaten and continue to stir for a few minutes. Take off the fire, and when nearly cold add half pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.