Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Chestnut Cream

• ½ pound chestnuts
  1½ cups milk
  ½ cup sugar
  3 egg yolks
  1 tablespoon granulated gelatine
  ¼ cup cold water
  1 tablespoon sherry wine

Shell the chestnuts, boil and mash. Scald milk; add sugar and eggs, and cook until of a creamy consistency. Mix gelatine and cold water. Add to custard mixture. When well blended add chestnuts and flavoring. Pour into mold, chill, serve garnished with beaten cream.