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Steamed Chestnut Pudding

1 pound of chestnut pulp. 1/2 pint of cream. 1/4 pound of fresh butter. 1/4 pound of sugar. 8 yolks of eggs. 6 whites of eggs. Pinch of salt. Vanilla or almond flavoring.

Boil 1 1/4 pounds of chestnuts in water one hour. Peel them, scrape off the furry outside; and mash the kernels through a seive, moistening with hot cream. Mix all the other ingredients with this puree except the whites of eggs; the yolks having been well beaten before stirring in. Whip the whites firm, and lightly mix them in without beating. Steam in buttered moulds about one hour. Serve as soon as done, with diluted fruit jelly made hot for sauce, or else with French wine custard.