Chestnut Pudding

Ingredients

• Twelve ounces of chestnuts
• two ounces of chocolate
• four ounces of cakecrumbs
• four ounces of flour
• four ounces of butter
• two ounces of castor sugar
• eight eggs
• one pint of milk
• one teaspoonful of essence of vanilla

Method

1. 1

   Bake or roast chestnuts, remove skins, cook until tender, rub through a sieve.

2. 2

   Simmer chocolate and milk until dissolved.

3. 3

   Melt butter, stir in flour, cook, then add milk and stir until it boils.

4. 4

   Add cakecrumbs, stir until clear.

5. 5

   Cool, beat in yolks, add chestnut puree and vanilla.

6. 6

   Whisk egg whites, stir into mixture, pour into mold, cover, steam for one and a half hours or bake for one hour.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 177. The excerpt below is the record exactly as published.

Chestnut Pudding. INGREDIENTS. — Twelve ounces of chestnuts (weighed after the skins are removed), two ounces of chocolate, four ounces of cakecrumbs, four ounces of flour, four ounces of butter, two ounces of castor sugar, eight eggs, one pint of milk, one teaspoonful of essence of vanilla

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