1 pound chestnuts
1 egg yolk, beaten
3 tablespoons whipped cream
3/4 cup sugar
1/4 cup butter
1/2 teaspoon vanilla

Cook chestnuts in boiling, salted water until skins come off easily, peel, pound with butter and cream in a mortar; and rub through a sieve, being careful not to have the puree too wet.

Mix puree, sugar and vanilla; form into small cakes, and place on a buttered baking sheet.

Make a slight incision on top of each small cake, brush with egg yolk, and bake in a hot oven (400 degrees f.) about 20 minutes.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image [behind cup cake] -- Vincent Van Gogh: Spring of flowering Almond in a Glass, 1888.

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