Blanch four dozen chestnuts in boiling water, skin and place them in the
screen, when dry take them out, and when cold put them into a mortar
with one pound of sugar, and half a stick of vanilla, pound the whole
well together, and sift it through a fine wire sieve, put it into a
stewpan with the yolks of twelve eggs, beat them well together; in
another stewpan have a quart of milk, when boiling pour it over the
other ingredients, mixing well, and stir over a sharp fire until it
begins to thicken and adheres to the back of the spoon, when lay a
tammie upon a large dish, pour the mixture in and rub it through with
two wooden spoons; when cold place it in a freezing-pot and freeze as
directed (No. 1381), when frozen have a large high ice-mould, which
closes hermetically, have also two ounces of currants, and two ounces
of Smyrna raisins, soaked in four glasses of maresquino from the
previous day, with four ounces of candied citron cut in dice, put them
into the freezing-pot with a pint of whipped cream and half the meringue
preparation directed in (No. 1318); freeze the whole well together and
fill your mould, which bury in ice and salt until ready to serve, when
dip it into lukewarm water, and turn it out upon your dish.