Chestnut Puree

Ingredients

• Twenty-four chestnuts
• enough weak sugar and water syrup to just cover the nuts
• half a pint of milk
• a gill of cream
• three whole eggs and two yolks
• an ounce of sugar
• a tablespoonful of castor sugar

Method

1. 1

   Peel the chestnuts and stew them in syrup flavored with vanilla until soft.

2. 2

   Pass through a sieve to make a puree.

3. 3

   Prepare a custard with milk, cream, eggs, and sugar, then cool.

4. 4

   Make caramel with castor sugar, pour into a mold, and let harden.

5. 5

   Mix the puree and custard, pour into the mold, cover, and steam.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 51. The excerpt below is the record exactly as published.

Twenty-four chestnuts will be needed for a pint mould. Take off their brown skins, plunge them into boiling water for a minute or two, and peel off the red skins ; make enough weak sugar and water syrup to SHRIMP TOASTS. 113 just cover the nuts in a stewpan, flavour this with vanilla, set over the fire, and gently stew the chestnuts till they are quite soft, by which time they will have absorbed the syrup almost entirely. Pass them now through the wire sieve as with vanilla. you would potatoes, and keep the puree ready. While the chestnuts were stewing, make a custard with half a pint of milk (boiled and cooled), a gill of cream, three whole eggs and two yolks, or omit the cream and use three-quarters of a pint of milk ; sweeten with an ounce of sugar, and work the custard in a basin over a vessel containing hot water till it is rich and creamy. Cool it as soon as it is ready. In the third place make a coffee-cupful of caramel in this manner : — Choose a small glazed earthenware casserole or sugar boiler, put into it a tablespoonful of castor sugar

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