Italian chestnut pudding
Boil a pound of large Italian chestnuts, peel them and put through a vegetable press. Moisten them with a couple of tablespoons of sherry, after you have heaped the powdered chestnuts in a shallow dish. Put whipped cream, a little sweetened, over and around them, and garnish with whole chestnuts or maraschino cherries.
Beat four eggs light, the yolks and whites separately. To the beaten yolks, add a cup of boiled chestnuts which you have put through a vegetable press. Add to this a tablespoon of melted butter and two tablespoons cracker crumbs, crushed very fine, one tablespoon sugar, two cups milk, a little salt. All the whipped whites, turn into a pudding dish and bake to a delicate brown. Serve at once, as it soon falls, and eat it with a liquid sauce, well sweetened and flavored with sherry.