Francatelli's Nesselrode Pudding

Ingredients

• three dozen large chestnuts
• the yolks of eight eggs
• a pint of cream
• a small vanilla-bean powdered
• a teaspoonful of salt
• half a pint of pineapple-sirup
• a quarter of a pound of seedless raisins
• a quarter of a pound of candied cherries
• a quarter of a pound of candied or preserved pineapple
• a quarter of a pound of citron
• half a pint of cream (whipped)

Method

1. 1

   Make a pulp of the chestnuts and mix with egg yolks, cream, vanilla, salt, and pineapple-sirup.

2. 2

   Heat until thickened, then cool and half freeze.

3. 3

   Mix chopped fruit and maraschino with whipped cream, then combine with half-frozen mixture and finish freezing.

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.

FRANCATELLI'S NESSELRODE PUDDING. Make a pulp, or puree, of three dozen large chestnuts, as directed in the preceding recipe ; put it into a thick sauce- pan with the yolks of eight eggs, a pint of cream, a small vanilla-bean powdered, a teaspoonful of salt, and half a pint of pineapple-sirup ; stir these ingredients over the fire until the eggs begin to thicken ; then take the cream from the fire, rub it through a fine sieve with a wooden spoon, cool it, and half freeze it as directed in the preceding recipe. While the pudding is being frozen, cut the following fruit in small pieces, and put it into a bowl with a gill of maraschino : a quarter of a pound each of seedless rai

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