Chestnut Pudding

Ingredients

• 1| oz. butter, melted
• add 1| oz. flour.
• add 1| gills milk.
• 1 oz. sugar
• 1 tablespoonful orange flour water
• 3 oz, cooked and pounded chestnuts
• 4 yolks of eggs
• whites beaten, to a stiff froth.

Method

1. 1

   Mix well, then add milk.

2. 2

   Stir over fire till a solid lump.

3. 3

   Then add sugar and remove from fire.

4. 4

   Add orange flower water, cooked and pounded chestnuts, and yolks of eggs.

5. 5

   Add whites beaten to a stiff froth.

6. 6

   Steam for 35 minutes in greased mould.

7. 7

   Serve with good apricot sauce, made with 3 tablespoonfuls apricot jam, 1 gill water, sugar, and a few drops of yellow colouring.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 107. The excerpt below is the record exactly as published.

Chestnut Pudding'. 1| oz. butter, melted, add 1| oz. flour. Mix well, then add H gills milk. Stir over fire till a solid lump. Then add 1 oz. sugar and remove from fire. Add 1 tablespoonful orange flour water, 3 oz, cooked and pounded chestnuts, and 4 yolks of eggs. Add whites beaten, to a stiff froth.

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