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Chestnut Pudding

Boil and peel about fifty or sixty fine chestnuts, and when well-cooked, pound or crush them fine; add the minced rind of half a lemon, one-fourth of a pound of powdered sugar, a dessertspoonful of orange flower or rose water, a breakfast cupful each of breadcrumbs and sweet biscuit in crumbs, and a teacupful of rich cream; then mix in with half a dozen eggs well-beaten up, yolks and whites together. Put the whole into a buttered mould, sprinkle it with sugar and set it for a moment under a glowing salamander.