Chestnut Pudding

Ingredients

• two pounds of fine chestnuts
• a pint of milk or cream
• two ounces of butter
• a quarter of a pound of sugar
• a teaspoonful of vanilla essence
• a pinch of salt
• the yolks of six eggs
• the whites of four, whipped firm

Method

1. 1

   Peel and boil chestnuts, rub through a sieve.

2. 2

   Mix with milk, butter, sugar, vanilla, and salt over heat until thick.

3. 3

   Stir in beaten yolks and whipped whites, pour into a buttered mould, and boil in a bain-marie for about an hour.

4. 4

   Turn out and serve with warmed apricot jam.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 178. The excerpt below is the record exactly as published.

CHESTNUT PUDDING. Peel and boil two pounds of fine chestnuts, remove the second skin, and rub the pulp through a fine wire sieve ; place the pur6e in a stewpan with a pint of milk or cream, two ounces of butter, a quarter of a pound of sugar, a tea- spoonful of vanilla essence, and a pinch of salt; stir the lot over the fire until the mixture thickens, then quicken the stirring so as to prevent the contents from adhering to the bottom of the pan, and as soon as it detaches itself from the sides of the said pan remove it from the fire, add PRACTICAL HOUSEHOLD COOKERY. 403 the yolks of six eggs, properly beaten, and the whites of four, whipped firm

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