Chestnut Pudding Recipe
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender.
Rub through a colander.
Butter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with currant jelly, then another layer of chestnuts, and again apple sauce.
Squeeze lemon juice over all, and bake in a moderate oven.
Turn out on a platter and serve with whipped cream colored with currant jelly.
July 23, 2014
July 20, 2014
July 17, 2014
July 11, 2014