Chestnut Pudding

Ingredients

• one package of gelatine
• thirty French chestnuts
• two ounces of candied cherries
• one cupful of pineapple
• one cupful of sugar
• two of water
• the yolks of four eggs
• one and a half pints of cream
• three table-spoonfuls of Maraschino

Method

1. 1

   Soak the gelatine in one cupful of the cold water for two hours.

2. 2

   Shell and blanch the chestnuts.

3. 3

   Put them in a stew-pan with enough boiling water to cover them.

4. 4

   Cover, and cook for half an hour.

5. 5

   Drain off the water at the end of that time, and, putting the nuts into a mortar, pound them fine.

6. 6

   Put into each of two stew-pans half a cupful of sugar and half a cupful of water.

7. 7

   Boil rapidly for ten minutes; then add the chestnuts to the syrup in one pan, and the pineapple and candied cherries, cut in small pieces, to that in the other.

8. 8

   Simmer for ten minutes, being careful not to burn.

9. 9

   Put all but a gill of the cream into the double-boiler, and place on the fire.

10. 10

    Beat the yolks of the eggs light, and add the cold cream to them.

11. 11

    Stir this mixture into the hot cream, and cook for three minutes, stirring all the time.

12. 12

    Now add the soaked gelatine, and stir for half a minute.

13. 13

    Take from the fire, and add the chestnut mixture.

14. 14

    Place the basin in a pan of ice-water, and stir until the mixture begins to thicken; then add the cherry and pineapple mixture, and also the Maraschino.

15. 15

    Mix well, and pour into a large mould that has been rinsed in cold water.

16. 16

    Set in the refrigerator for three or four hours.

17. 17

    Serve with whipped cream flavored with sugar and wine.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 339. The excerpt below is the record exactly as published.

Chestnut Pudding. For this pudding use one package of gelatine, thirty French chestnuts, two ounces of candieH cherries, one cupful of pineapple, — fresh or canned, — chopped fine, one cupful of sugar, two of water, the yolks of four eggs, one and a half pints of cream, three table-spoonfuls of Maraschino

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