Chestnut Tart

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe, which comes from The Compleat Housewife of E. Smith, 1727, is there headed: ‘To make a Chestnut Pudding’. It requires 2 quarts of cream and 18 egg yolks apart from sack, orange-flower water and rosewater, marrow or fresh butter, and puff paste. The quantity is vast, but reduced to make one large open tart and with the rosewater omitted, it is easy and splendid.