Chesnut Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the pudding base
For the dish lining
Alternative if cream is unavailable
Instructions (10)
  1. Boil a dozen and a half of chesnuts in a saucepan of water for a quarter of an hour.
  2. Then blanch and peel them.
  3. Beat them in a marble mortar, with a little orange flower or rose water and sack, till they come to a fine thin paste.
  4. Beat up twelve eggs with half the whites, and mix them well.
  5. Grate half a nutmeg, add a little salt, and mix them with three pints of cream, and half a pound of melted butter.
  6. Sweeten it to your palate, and mix all together.
  7. Put it over the fire and keep stirring it till it is thick.
  8. Lay a puff-paste all over the dish, pour in the mixture and send it to the oven.
Alternative preparation if cream is unavailable
  1. Take three pints of milk, beat up the yolks of four eggs, and stir into the milk.
  2. Set it over the fire, stirring it all the time till it is scalding hot, and then mix it instead of cream.
Original Text
Chesnut Pudding. BOIL a dozen and a half of chesnuts in a saucepan of water for a quarter of an hour. Then blanch and peel them, and beat them in a marble mortar, with a little orange flower or rose water and sack, till they come to a fine thin paste. Then beat up twelve eggs with half the whites, and mix them well. Grate half a nutmeg, a little salt, and mix them with three pints of cream, and half a pound of melt- ed butter. Sweeten it to your palate, and mix all toge- ther. Put it over the fire and keep stirring it till it is thick. Lay a puff-paste all over the dish, pour in the mixture and send it to the oven. When you cannot get cream, take three pints of milk, beat up the yolks of four eggs, and stir into the milk. Set it over the fire, stirring it all the time till it is scalding hot, and then mix it instead of cream.
Notes
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