Chestnut Custard

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

1 lb. chestnuts ↝ Chestnuts [Nuts and seeds]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
1 pint milk or cream ↝ Milk, NFS [Milk, reduced fat]
¹⁄₂ tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Boil, peel and pound the chestnuts.
Add the well beaten yolks, a little salt and the sugar.
Beat well together.
Add the milk or cream.
Beat the whites to a stiff froth and add them gradually, stirring continually.
When well mixed, pour into a double boiler and stir until the custard thickens.
Add the vanilla when the custard is cool.

Original Text

*Chestnut Custard

1 lb. chestnuts 4 eggs 4 ozs. powdered sugar 1 pint milk or cream ¹⁄₂ tea-spoon vanilla

Boil, peel and pound the chestnuts. Add the well beaten yolks, a little salt and the sugar. Beat well together. Add the milk or cream. Beat the whites to a stiff froth and add them gradually, stirring continually. When well mixed, pour into a double boiler and stir until the custard thickens. Add the vanilla when the custard is cool.

Notes

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