Chestnut Pudding

Ingredients

• 21b. of Chestnuts
• a stick of vanilla
• f pint of milk
• 6 table-spoonfuls of sugar
• 4oz. of butter
• the yolks of six eggs
• the whites of six eggs

Method

1. 1

   Boil the Chestnuts until soft, peel, and pound.

2. 2

   Boil vanilla in milk, then stir in Chestnuts and sugar.

3. 3

   Whisk egg whites to a froth and fold into the mixture.

4. 4

   Butter a pudding basin, pour in the mixture, cover with a floured cloth, and boil for an hour and a half.

5. 5

   Serve with sweet white sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 305. The excerpt below is the record exactly as published.

21b. of Chestnuts until soft, peel off both skins, and pound in a mortar. Put a stick of vanilla into a saucepan with f pint of milk, and boil it for a few minutes until the milk is nicely flavoured ; then take out the vanilla and stir in the Chestnuts, with 6 table-spoonfuls of sugar. Continue stirring the Chestnuts, and boil them until thick and almost dry ; then pile them in the centre of a hot dish garnished with stewed fruit, and serve. (6) Make a small slit in the outer peel of lflb. of Chestnuts, put them into a saucepan of boiling water, and boil them until soft ; then peel off both the outer and inner skin, and pound them in a mortar. Slightly warm 4oz. of butter, beat it well, and mix in 4oz. of caster sugar and the yolks of six eggs ; mix this with the pounded Chestnuts, and pour in ^ pint of milk. Whisk the whites of the six eggs to a stiff froth, stir them in with the pudding, and flavour with essence of vanilla. Butter a pudding-basin, pour in the mixture, tie a floured cloth over the top, and boil for an-hour-and-a-half. Turn the pudding on to a hot dish, and serve with a sauceboatful of sweet white sauce. (7) Put three dozen Chestnuts in a saucepan with some cold water and boil them until tender ; then drain, remove their shells and inner skins, and pound the Chestnuts in a mortar. Slightly warm 6oz. of hutter and beat it until creamy with 5 table-spoonfuls of caster sugar, and mix it with the Chest- nuts. Beat six eggs with three-parts of a breakfast-cupful of milk, and mix with the other ingredients. Thickly butter the interior of a mould, ornament the sides and bottom with candied cherries and small pieces of. candied peel, pour the Chestnuts — continued. mixture carefully into the basin, and cover it with a sheet of buttered paper. Put the pudding in a saucepan with boiling water to three-parts its height, and steam it for an-hour-and-a- half. When cooked, turn the pudding on to a hot dish, and serve. Chestnut Pudding with Fruits. - Put a cheese-mould in salt and ice pounded together, and keep it covered. Dissolve six leaves of French gelatine and 11b. of sugar in a breakfast- cupful of water, and mix it with lib. of Chestnut puree ; thicken this preparation, stirring it on ice, and add to it a mixture of preserved fruit, together with some sultana raisins and*"a few table-spoonfuls of maraschino. Put this into the mould which has been kept in the ice, shut it up, lute the junctures with common paste, and cover the mould with ice. In three-quarters-of-an-hour dip the mould in tepid water, and then turn the pudding out on to a cold dish. Chestnut Puree. — (1) Peel the brown skin off some large Chestnuts, and immerse them in boiling water until the under- skin can be easily removed ; then put them in a saucepan with some chicken consomme, and let them simmer gently for twenty minutes. When they are done, add half the quantity of Spanish sauce, reduce, and press through a sieve, and finish the puree by adding 1 table-spoonful each of butter and meat glaze. (2) Take about forty Chestnuts, remove their husks, boil them, and then rub off the skins ; put the Chestnuts into a stewpan with 1 pint of good stock, and simmer gently until done ; then pound them in a mortar, add a little caster sugar, grated nutmeg, and \ pint of cream ; reduce this, and rub it through a hair sieve. When required for use, make it hot, and just before using stir up in it a pat of fresh butter. This puree is generally used for cutlets, braised turkeys, &c. Chestnut Puree with Cream. — Peel the outer skin off fifty Chestnuts, put them in boiling water for a few minutes so as to loose the under-skins, and rub these off in a cloth. Put the Chestnuts in a stewpan, moisten them with a little water, and add a handful of caster sugar and half a stick of vanilla

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