Nesselrode Cream

Ingredients

• twenty-four fine Spanish chestnuts
• three-quarters of a pint of water
• two ounces of fine sugar
• half an ounce of isinglass
• two or three spoonsful of water
• half a pint of rich, unboiled cream
• about the third of a pod of vanilla
• a strip or two of fresh lemon-rind
• a couple of ounces of dried cherries
• two ounces of candied citron

Method

1. 1

   Shell and blanch the chestnuts, simmer them in water for 6-8 minutes, add sugar, and stew until tender.

2. 2

   Drain, pound to a paste, and press through a sieve.

3. 3

   Dissolve isinglass in water, mix with cream, sugar, vanilla, and lemon-rind, boil, and keep hot.

4. 4

   Gradually mix with chestnut paste, strain, and stir until thick.

5. 5

   Add dried cherries and candied citron, press into a mould rubbed with oil, and refrigerate until set.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 414. The excerpt below is the record exactly as published.

NESSELRODE CREAM. Shell and blanch (see page 342) twenty-four fine Spanish chest- nuts, and put them with three-quarters of a pint of water into a small and delicately clean saucepan. When they have simmered from six to eight minutes, add to them two ounces of fine sugar, and let them stew very gently until they are perfectly tender ; then drain them from the water, pound them, while still warm, to a smooth paste, and press them through the back of a fine sieve. While this is being done, dissolve half an ounce of isinglass in two or three spoonsful of water, and put to it as much cream as will, with the small quantity of water used, make half a pint, two ounces of 472 MODERN COOKERY. [chap. XXIIL sugar, about the third of a pod of vanilla, cut small, and well bruised, and a strip or two of fresh lemon-rind, pared extremely thin Give these a minute’s boil, and then keep them quite hot by the side of the fire, until a strong flavour of the vanilla is obtained. Now, mix gradually with the chestnuts half a pint of rich, unboiled cream, strain the other half pint through a fine muslin, and work the whole well together until it becomes very thick ; then stir to it a couple of ounces of dried cherries

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