vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with wine sauce. Time to prepare, about forty minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 352. The excerpt below is the record exactly as published.
Chestnut Pudding. — Take some chest- nuts, and make a little incision in the skin of each one, throw them into boiling water, and let them remain until tender. Ecmovc the shells and skins, dry them in the oven, and afterwards pound them to powder. Mix half a pound of this powder with si.x ounces of butter beaten to a cream, two table-spoonfuls of sifted CHE ( 126) CHE sugar, two or three dro]^>s of the essence of vanilla, a breakfast-cupful of milk, and six well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.