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Chestnut Custard

Roast well three pounds of chestnuts, peel and skin them, and cut off any parts that are colored by the fire. Put them into a mortar and pound until they form a smooth paste, together with one pound of butter; then add the yolks of twelve well-beaten eggs with three-quarters of a pound of powdered white sugar, and a little salt; mix in slowly one-half pint of whipped cream, and finally the whites of one dozen eggs beaten to a stiff froth; this froth must be added gradually and stirred very gently. When all is mixed, put the custard into a saucepan, place it over a slow fire, and stir until it thickens, not allowing it to boil.