Nesselrode Pudding

• Chestnuts, 40
• syrup, 1 pint some spoonsful
• vanilla,

We give Monsieur Carème’s own receipt for this favourite and fashionable dish, not having ourselves had a good opportunity of proving it; but as it originated with him he is the best authority for it. It may be varied in many ways, which the taste or ingenuity of the reader will easily suggest. Boil forty fine sound Spanish chestnuts quite tender in plenty of water, take off the husks, and poun