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Chestnut Pudding

Take some chestnuts, and make a little incision in the skin of each one, throw them into boiling water, and let them remain until tender. Remove the shells and skins, dry them in the oven, and afterwards pound them to powder. Mix half a pound of this powder with six ounces of butter beaten to a cream, two table-spoonfuls of sifted sugar, two or three drops of the essence of vanilla, a breakfast-cupful of milk, and six well-beaten eggs. Stir these well together, then pour the mixture into a well-buttered mould, place a piece of buttered writing paper over the top, and steam for an hour and a half, or, if preferred, bake in a good oven. Serve with wine sauce. Probable cost, 1s. 3d. Sufficient for four or five persons.