To make a Chesnut Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Put a Dozen and half of Chesnuts in a Skillet, or Sauce-pan 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 with half the Whites, and mix them well; grate half a Nutmeg, and 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, and pour in the Mixture, and bake it. When you canโ€™t get Cream, take three Pints of Milk, beat up the Yolks of four Eggs, and stir into the Milk, set it over the Fire, Hiring it all the time, till it is scalding hot, then mix it in the room of the Cream.