Chestnut, Sweet Recipes

---Part Used Medicinally---The leaves, picked in June and July when they are in best condition and dried. They have also been used in the fresh state.
Chestnut leaves have no odour, but an astringent taste.
---Medicinal Action and Uses---In some places Chestnut leaves are used as a popular remedy in fever and ague, for their tonic and astringent properties.
Their reputation rests, however, upon their efficacy in paroxysmal and convulsive coughs, such as whooping-cough, and in other irritable and excitable conditions of the respiratory organs. The infusion of 1 OZ. of the dried leaves in a pint of boiling water is administered in tablespoonful to wineglassful doses, three or four times daily.

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RECIPES

---Chestnut Soup---
Scald, peel and scrape 50 large chestnuts; put these into a stewpan with 2 OZ. of butter, an onion, 4 lumps of sugar, and a little pepper and salt, and simmer the whole over a slow fire for three-quarters of an hour; then bruise the chestnuts in a mortar; remove the pulp into a stewpan, add a quart of good brown gravy, and having rubbed the purée through a Tammy, pour it into a stewpan; make it hot and serve with fried crusts. ---Chestnut Pudding---
Put 12 OZ. of chestnut farina into a stewpan, and add 6 oz. of pounded sugar, a spoonful of vanilla sugar, a pinch of salt, 4 oz. of butter, and a pint of milk; stir this over the fire till it thickens, and then quicken the motion of the spoon until the paste leaves the sides of the stewpan; it must then be removed from the fire, and the yolks of 6 eggs incorporated therewith- then mix in gently the 6 whites whipped firm, and use this preparation to fill a plain mould spread inside with butter; place it on a baking-sheet, and bake it in an oven of moderate heat for about an hour; when done, turn it out on its dish, pour some diluted apricot jam round it, and serve.