Chestnut Pudding

Ingredients

• 50 large chestnuts
• 1 pint of cream
• 4 ozs. butter
• 4 eggs
• teaspoonful of vanilla essence
• a good pinch of salt

Method

1. 1

   Boil chestnuts, peel, and rub them through a sieve.

2. 2

   Put them in a saucepan with cream and butter, stirring until thickened.

3. 3

   Let cool, then mix with beaten eggs, vanilla, and salt.

4. 4

   Butter a mould, pour in the mixture, and steam for two hours.

5. 5

   Serve hot with melted apricot-jam sauce.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 36. The excerpt below is the record exactly as published.

Chestnut Pudding. — Chestnuts come into season now, and they grow well in the Cape Peninsula at Stellenbosch, Paarl, Worcester and other districts. ^ Here is a nice French recipe for a chestnut pudding, given me by Mrs. Hiddingh. Boil 50 large chestnuts, peel and rub them through a sieve ; put them in a saucepan March CHESTNUT SNOW. CHIPOLATA with I pint of cream, or milk, and 4 ozs. butter ; stir over the fire till the mixture thickens. As soon as it ceases to adhere to the bottom of the pot, take it off and let it cool. Beat up separately the yolks and whites of 4 eggs and mix them with the chestnuts when latter are cold ; flavour with teaspoonful of vanilla essence, and add a good pinch of salt

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