Recipe: Chesnut Cakes

  •  1 pound chestnuts.
  •  2 eggs.
  •  2 teaspoons castor sugar.
  •  2½ ounces butter.

Boil the chestnuts half an hour, strain, and after removing shells and skins, rub them through a wire sieve with a wooden spoon. Mix the sugar and two ounces of the butter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. Take a tin greased with the remaining half ounce of butter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)