Recipes > Desserts > Puddings > Chestnut Pudding

Chestnut Pudding


  • 1 pound of chestnuts
  • 1 cup of milk
  • apple sauce
  • currant jelly
  • lemon juice
  • whipped cream


Boil chestnuts fifteen minutes. Shell and skin them, then put back on stove with 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.


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The International Jewish Cook Book (1919).

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