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Chestnuts here refers to the edible varieties (for safety sake, purchase them at the supermarket) and NOT to the horse chestnuts growing in the wild.

Chestnut Pudding

Put 12 oz of chestnut farina into a stewpan and add 6 oz of pounded sugar, a spoonful of vanilla sugar, a pinch of salt, 4 oz of butter and a pint of milk. Stir this over the fire till it thickens and then quicken the motion of the spoon till the paste leaves the sides of the stewpan. It must then be removed from the fire and the yolks of 6 eggs incorporated therewith. Then mix in gently the 6 whites, whipped firm, and use this preparation to fill a plain mold spread inside with butter. Place it on a baking sheet, and bake in an oven of moderate heat for about an hour. When done, turn it out on its dish, pour some diluted apricot jam round it and serve.

Chestnut Soup

Scald, peel and scrape 50 large chestnuts. Put these into a stewpan with 2 oz of butter, an onion, 4 lumps of sugar, and a little pepper and salt.. Simmer the whole over a slow fire for 45 minutes. Bruise the chestnuts in a mortar. Remove the pulp into a stewpan and add a quart of good brown gravy, and having rubbed the puree through a sieve, pour it into a stewpan. Make it hot and serve with fried crusts.

©1999 by Ernestina Parziale, CH