Nesselrode Pudding

Ingredients

• Shell a pint of Italian chestnuts
• have ready a pint of shelled, blanched and pounded almonds
• one pound of candied fruits
• boil for fifteen minutes, a pint of sugar
• with a pint of water
• add six egg yolks beaten very light
• a pint of cream
• four tablespoonfuls of sherry

Method

1. 1

   Rub chestnuts, cover with boiling water, cook, and rub through a colander.

2. 2

   Boil sugar and water, add beaten egg yolks gradually, beat until cold, then add fruits, nuts, pineapple, cream, and sherry.

3. 3

   Freeze like ice cream.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 112. The excerpt below is the record exactly as published.

NESSELRODE PUDDING. Shell a pint of Italian chestnuts, rub o& the brown skin, cover with boiling water and after cooking for twenty minutes, rub through a colander ; have ready a pint of shelled, blanched and pounded almonds and one pound of candied fruits, cut in bits ; boil for fifteen minutes, a pint of sugar with a pint of water; add six egg yolks beaten very light, stirring them very gradu- ally into the boiling syrup; the moment this reaches the boiling point take it off and beat until cold ; now add the fruits, nuts, a pint can of pineapple minced fine, a pint of cream and four tablespoonf uls of sherr

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