Frozen Nesselrode Pudding

Ingredients

• 1 pound of large chestnuts — about 40
• 1 pint of rich boiled custard
• 1 cup sweet cream
• 2 ounces citron
• 2 ounces sultana raisins
• 2 ounces stewed pineapple
• 1/2 cupful of maraschino
• 1 teaspoon vanilla extract
• Pinch of salt in the chestnut pulp

Method

1. 1

   Slit the shells of the chestnuts, boil them for half an hour, peel clean, and pound the nuts to a paste.

2. 2

   Mix it with the boiled custard.

3. 3

   Freeze this mixture, and when firm, whip the cream and stir it in, then freeze again.

4. 4

   Add the citron, stewed pineapple, raisins, maraschino, and vanilla extract.

5. 5

   Beat up and freeze again.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 76. The excerpt below is the record exactly as published.

Frozen Nesseirode Pudding. Glace Nesseirode or iced pudding. A frozen custard made of pounded chest- nuts, with fruit and flavorings: 1 pound of large chestnuts — about 40- 1 pint of rich boiled custard. 1 cup sweet cream. 2 ounces citron. 2 ounces sultana raisins. 2 ounces stewed pineapple. ■^ cupful of maraschino. 1 teaspoon vanilla extract Pinch of salt in the chestnut pulp

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