Chestnut Pudding\-^(1) Boil and peel fifty fine Chest-
nuts, and when thoroughly cooked pound or crush them
finely ; add fib. of pounded sugar, the minced rind of
half a lemon, a dessert-spoonful of orange-flower or rose-
water, a breakfast-cupful each of breadcrumbs and sweet
biscuit in crumbs, and a teacupful of good cream ; then stir
in with half-a-dozen eggs✪ Chestnut Pudding, well beaten up, yolks and whites
together. Put the whole into a buttered mould (or this
quantity may be divided between two), and bake in a steady
oven. On turning the pudding out of the mould, dust it with
sugar, and set it for an instant under a glowing salamander.
(2) Mix in a stewpan lib. of Chestnut puree, a little sugar,
three eggs, ilb. of currants, washed and dried, fib. of Smyrna
raisins, a little salt, and a wineglassful of rum. Line a dome-
shaped mould with pudding-paste, pour the preparation in,
and cover it with paste ; tie the mould up in a cloth, put it
• into boiling water, and let it boil one-hour-and-a-half. When
done, turn the pudding out on a dish, and mash it with apricot
sauce flavoured with rum.
(3) Take about forty Chestnuts, remove the brown shell, boil
and peel them, and rub through a sieve ; put this puree into
a saucepan with 1 pint of cream, 4oz. of butter, 6oz. of caster
sugar, and a little salt. Stir this mixture upon the stove until
it begins to thicken (stir it well so that it does not burn), and
add the yolks of eight and the whipped whites of six eggs ;
then pour it into a mould and steam for an-hour-and-three-
quarters. When done, turn it out upon the dish it is to be
served upon, pour some diluted puree of apricots over it,
and serve.
(4) Boil fib. of Chestnuts till soft, peel oft’ both skins, put
them into a mortar with four peeled bitter almonds, and pound
until smooth. Warm fib. of butter, beat it well with 3oz. of
caster sugar, stir in gradually the beaten yolks of six eggs,
and the pounded Chestnuts and almonds. Whisk the whites
of four eggs to a stiff snowy froth, and stir in lightly with the
mixture. Thickly butter a mould, pour in the mixture, tie a
sheet of buttered paper over the top, and steam it for three-
quarters-of-an-hour. When cooked, turn the contents of the
mould on to a hot dish, and serve.
(5) Boil 21b. of Chestnuts until soft, peel off both skins, and
pound in a mortar. Put a stick of vanilla into a saucepan
with f pint of milk, and boil it for a few minutes until the milk
is nicely flavoured ; then take out the vanilla and stir in the
Chestnuts, with 6 table-spoonfuls of sugar. Continue stirring
the Chestnuts, and boil them until thick and almost dry ; then
pile them in the centre of a hot dish garnished with stewed
fruit, and serve.
(6) Make a small slit in the outer peel of lflb. of Chestnuts,
put them into a saucepan of boiling water, and boil them until
soft ; then peel off both the outer and inner skin, and pound
them in a mortar. Slightly warm 4oz. of butter, beat it well,
and mix in 4oz. of caster sugar and the yolks of six eggs ; mix
this with the pounded Chestnuts, and pour in ^ pint of milk.
Whisk the whites of the six eggs to a stiff froth, stir them in
with the pudding, and flavour with essence of vanilla. Butter
a pudding-basin, pour in the mixture, tie a floured cloth over
the top, and boil for an-hour-and-a-half. Turn the pudding
on to a hot dish, and serve with a sauceboatful of sweet white
sauce. ✪ Chestnut Pudding
Page 305 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chestnut Pudding — (1) Boil and peel fifty fine Chestnuts, and when thoroughly cooked pound or crush them finely ; add 1/2 lb. of pounded sugar, the minced rind of half a lemon, a dessert-spoonful of orange-flower or rosewater, a breakfast-cupful each of breadcrumbs and sweet biscuit in crumbs, and a teacupful of good cream ; then stir in with half-a-dozen eggs, well beaten up, yolks and whites together. Put the whole into a buttered mould (or this quantity may be divided between two), and bake in a steady oven. On turning the pudding out of the mould, dust it with sugar, and set it for an instant under a glowing salamander.
(2) Mix in a stewpan 1 lb. of Chestnut puree, a little sugar, three eggs, 1/2 lb. of currants, washed and dried, 1/2 lb. of Smyrna raisins, a little salt, and a wineglassful of rum. Line a domeshaped mould with pudding-paste, pour the preparation in, and cover it with paste ; tie the mould up in a cloth, put it
• into boiling water, and let it boil one hour and a half. When done, turn the pudding out on a dish, and mash it with apricot sauce flavoured with rum.
(3) Take about forty Chestnuts, remove the brown shell, boil and peel them, and rub through a sieve ; put this puree into a saucepan with 1 pint of cream, 4oz. of butter, 6oz. of caster sugar, and a little salt. Stir this mixture upon the stove until it begins to thicken (stir it well so that it does not burn), and add the yolks of eight and the whipped whites of six eggs ; then pour it into a mould and steam for an hour and three-quarters. When done, turn it out upon the dish it is to be served upon, pour some diluted puree of apricots over it, and serve.
(4) Boil 1/2 lb. of Chestnuts till soft, peel oft’ both skins, put them into a mortar with four peeled bitter almonds, and pound until smooth. Warm 1/2 lb. of butter, beat it well with 3oz. of caster sugar, stir in gradually the beaten yolks of six eggs, and the pounded Chestnuts and almonds. Whisk the whites of four eggs to a stiff snowy froth, and stir in lightly with the mixture. Thickly butter a mould, pour in the mixture, tie a sheet of buttered paper over the top, and steam it for three-quarters of an hour. When cooked, turn the contents of the mould on to a hot dish, and serve.
(5) Boil 2 lb. of Chestnuts until soft, peel off both skins, and pound in a mortar. Put a stick of vanilla into a saucepan with 1/2 pint of milk, and boil it for a few minutes until the milk is nicely flavoured ; then take out the vanilla and stir in the Chestnuts, with 6 table-spoonfuls of sugar. Continue stirring the Chestnuts, and boil them until thick and almost dry ; then pile them in the centre of a hot dish garnished with stewed fruit, and serve.
(6) Make a small slit in the outer peel of lflb. of Chestnuts, put them into a saucepan of boiling water, and boil them until soft ; then peel off both the outer and inner skin, and pound them in a mortar. Slightly warm 4oz. of butter, beat it well, and mix in 4oz. of caster sugar and the yolks of six eggs ; mix this with the pounded Chestnuts, and pour in 1/2 pint of milk. Whisk the whites of the six eggs to a stiff froth, stir them in with the pudding, and flavour with essence of vanilla. Butter a pudding-basin, pour in the mixture, tie a floured cloth over the top, and boil for an hour and a half. Turn the pudding on to a hot dish, and serve with a sauceboatful of sweet white sauce.
Records on this page
Chestnut PuddingChestnut Pudding