Nesselrod Pudding

Ingredients

• 1 cup French chestnuts
• 1/8 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup pineapple syrup
• 6 egg yolks
• 1/2 pound mixed candied fruit
• 2 cups milk
• 1 cup blanched almonds
• 1 pint cream
• 1/2 cup Maraschino and sherry

Method

1. 1

   Shell, blanch, and cook the chestnuts until tender.

2. 2

   Press half of them through a sieve.

3. 3

   Blanch the almonds, and chop fine with food-chopper.

4. 4

   Cut the candied fruit and remaining chestnuts into dice, and pour over them the Maraschino and let them stand until ready to use.

5. 5

   Make a custard with the milk, sugar, and the eggs and salt.

6. 6

   Strain, cool, add cream, chestnuts, and the almonds, and freeze.

7. 7

   Line a two-quart mould with the mixture, and to the remaining add the diced fruits, chestnuts, and sherry.

8. 8

   Put in mould, pack in salt and ice, and let stand for two hours.

9. 9

   Serve with whipped cream sweetened and flavored with Maraschino syrup.

10. 10

    Garnish with Maraschino cherries.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 116. The excerpt below is the record exactly as published.

Nesselrod Pudding. 1 cup French chestnuts. V^ teaspoon salt. ll<2 cups sugar. % cup pineapple syrup. G egg yolks. % pound mixed candied fruit. 2 cups milk. 1 cup blanched almonds. 1 pint cream, % cup Maraschino and sherry. S

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