Chesnut Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the pudding base
For the dish lining
Substitution for cream
Instructions (17)
  1. Put a dozen and a half of chesnuts into a skillet or saucepan of water.
  2. Boil them a quarter of an hour, then blanch and peel them.
  3. Beat them in a marble mortar, with a little orange-flower or rose water and sack, till they are a fine thin paste.
  4. Beat up twelve eggs, but half the whites.
  5. Mix the beaten eggs well with the chestnut paste.
  6. Grate half a nutmeg.
  7. Add a little salt.
  8. Mix them with three pints of cream and half a pound of melted butter.
  9. Sweeten it to your palate.
  10. Mix all together.
  11. Lay a puff paste all over the dish.
  12. Pour in the mixture.
  13. Bake it.
Cream Substitution Instructions
  1. When you can't get cream, take three pints of milk.
  2. Set up the yolks of four eggs and stir into the milk.
  3. Set it over the fire, stirring it all the time till it is scalding hot.
  4. Then mix it in the rest of the cream.
Original Text
To make a Chesnut Pudding. PUT a dozen and a half of chesnuts into a skillet or saucepan of water, boil them 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 are a fine thin paste; then beat up twelve eggs, but half the whites, and mix them well; grate half a nutmeg, a little salt, mix them with three pints of cream and half a pound of melted butter; sweeten it to your palate; and mix all together. Lay a puff paste all over the dish, pour in the mixture and bake it. When you can't get cream, take three pints of milk, set 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, then mix it in the rest of the cream.
Notes
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