Confectioners' Nesselrode Pudding

Ingredients

• fifty Italian chestnuts
• about a pint and a half of chestnut pulp
• a pint and a half of very thick cream
• a pound of sugar
• a pint and a half of water
• four ounces of sultana or seedless raisins
• four ounces of citron
• four ounces of candied pineapple
• four ounces of candied cherries
• twenty-five more chestnuts

Method

1. 1

   Prepare chestnut pulp and mix with sugar and whipped cream.

2. 2

   Boil sugar and water, add fruit, and strain.

3. 3

   Dip chestnuts in syrup, then mix fruit with cream and freeze twice.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 278. The excerpt below is the record exactly as published.

CONFECTIONERS' NESSELRODE PUDDING. This delicious ice can be prepared at home by attending closely to the following directions, or any good confectioner will make it to order. Boil fifty Italian chestnuts, remove the shells and skins, and either rub them through a sieve with a potato-masher, or pound them to a pulp in a mortar ; there should be about a pint and a half of chestnut pulp ; mix with it an equal quantity by measure of fine sugar, and a pint and a half of very thick cream whipped to a stiff froth, and freeze it like ice-cream ; meantime put over the fire a pound of sugar and a pint and a half of water, and let it boil ; while the sirup is heating, pick over four ounces of sultana or seedless raisins, and cut in small dice four ounces each of citron and candied pineapple, and when the sugar is melted put them into it, together with four ounces DESSERT. 525 of candied cherries ; boil the fruit in the sirup for five min- utes, and then strain it out, saving the sirup ; after the fruit is put into the sirup, boil and peel twenty-five more chest- nu

Cook this with the app: pantry check, scaling, and the assistant.