Chestnut Pudding

Ingredients

• one teaspoon Royal baking powder
• two tablespoons sugar
• one tablespoon brandy
• lemon juice
• four tablespoons sugar
• flour
• butter
• the rest of the whites
• the yolks

Method

1. 1

   Put the chestnuts in hot water, cook for about ten minutes, remove the shells.

2. 2

   Cook with water, sugar, brandy, and lemon juice for 15-20 minutes.

3. 3

   Drain, cool, and chop.

4. 4

   Cream sugar and butter, add yolks, mix in flour, baking powder, and part of the beaten egg whites.

5. 5

   Pour into a buttered mould and bake for 20-35 minutes.

6. 6

   Serve with wine sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 560. The excerpt below is the record exactly as published.

one teaspoon Royal baking powder. How to Make It. Put the chestnuts on the stove in hot water, cook about ten minutes, remove the shells. Put on stove with water (sufficient to cover them), two tablespoons sugar, one tablespoon brandy, and lemon juice; cook from fifteen to twenty minutes, until well done. Drain off the water, leave until cold, chop. Add four tablespoons sugar to the butter, stir until creamy, add the yolks. Mix well, add the one tablespoon brandy, then part of the whites of eggs (beaten to a meringue), flour, baking powder, last add the rest of the whites

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