Chestnut Cakes Recipe

1 pound chestnuts.

2 eggs.

2 teaspoons castor sugar.

2 1/2 ounces butter.



Boil the chestnuts half an hour, strain, and after removing shells and

skins, rub them through a wire sieve with a wooden spoon. Mix the sugar

and two ounces of the butter to a cream, add the chestnuts, flour and

eggs well beaten, and stir all well together. Take a tin greased with

the remaining half ounce of butter, place the mixture in it in the

shape of little hills, and bake in a moderate oven for twenty to thirty

minutes; or the mixture may be spread over the tin in a thin layer, and

when done stamped out into fancy shapes.

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