1395. CHESTNUT PUDDING

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
for serving
Instructions (9)
  1. Bake or boil fifty fine chestnuts, rub their pulp through a sieve.
  2. Place the chestnut pulp in a stewpan with a pint of cream, four ounces of butter, six ounces of sugar, a pounded stick of vanilla, and a very little salt.
  3. Stir these ingredients over a stove-fire until the preparation thickens, and then thicken the bottom of the spoon so as to prevent the paste from adhering to the bottom of the stewpan.
  4. As soon as it leaves the sides of the stewpan, remove it from the fire.
  5. Add eight yolks and the whites of six eggs whipped firm.
  6. Pour the pudding mixture into a plain mould, previously spread with butter.
  7. Steam it for about an hour and a half.
  8. When the pudding is done, turn it carefully out of the mould on its dish.
  9. Pour some warm diluted apricot-jam over it, and serve.
Original Text
1395. CHESTNUT PUDDING. BAKE or boil fifty fine chestnuts, rub their pulp through a sieve, and place this in a stewpan with a pint of cream, four ounces of butter, six ounces of sugar, a pounded stick of vanilla, and a very little salt; stir these ingredients over a stove-fire until the preparation thickens, and then thicken the bottom of the spoon so as to prevent the paste from adhering to the bottom of the stewpan. As soon as it leaves the sides of the stewpan, remove it from the fire, add eight yolks, and the whites of six eggs whipped firm; pour the pudding mixture into a plain mould, previously spread with butter, and then steam it for about an hour and a half. When the pudding is done, turn it care- fully out of the mould on its dish, pour some warm diluted apricot-jam over it, and serve.
Notes
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