A recipe for making chestnut pudding –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.
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