Dessert
Chestnut pudding
Marion Harland’s original method for Chestnut pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil and skin enough chestnuts to make a cupful when rubbed through a colander or vegetable press.
- Beat four eggs light, stir the chestnut into the yolks;
- add a tablespoonful of melted butter and two tablespoonfuls of fine cracker dust, two cupfuls of milk, a tablespoonful of sugar, salt and pepper to taste;
- Bake, covered, in a buttered pudding-dish for half an hour;
Historical transcription
Source method
- 1
Boil and skin enough chestnuts to make a cupful when rubbed through a colander or vegetable press. Beat four eggs light, stir the chestnut into the yolks; add a tablespoonful of melted butter and two tablespoonfuls of fine cracker dust, two cupfuls of milk, a tablespoonful of sugar, salt and pepper to taste; lastly, the frothed whites. Bake, covered, in a buttered pudding-dish for half an hour; uncover, brown and serve before it falls. Eat with meat.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.