Nesselrode Pudding

Ingredients

• two pounds of fine chesnuts
• a quart of clarified sugar syrup
• half a stick of vanilla
• eight yolks of eggs
• half a pound of pounded sugar
• one quart of cool boiled cream
• half a gill of Maraschino
• two ounces of currants
• two ounces of raisins
• two ounces of either candied citron

Method

1. 1

   Blanch and simmer chestnuts in syrup with vanilla.

2. 2

   Mix egg yolks with sugar and cream, heat until thickened.

3. 3

   Combine with chestnut purée and Maraschino.

4. 4

   Prepare mixed fruit in syrup, strain, and add to cooled chestnut cream.

5. 5

   Freeze and serve.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 190. The excerpt below is the record exactly as published.

NESSELRODE PUDDING. Fed two pounds of fine chesnuts; blanch them in boiling water to remove the second skin, and put them in a stewpan over the fire, with a quart of clarified sugar syrup and half a stick of vanilla, to simmer gently until the chesnuts are well done; then drain and rub them through a hair sieve into a basin. Mix in a stewpan eight yolks of eggs with half a pound of pounded sugar ; add one quart of cool boiled cream, stir the contents over the fire without boiling, until the eggs begin to thicken ; then mix in the chesnut pur6e and half a gill of Maraschino ; strain the lot through a tammy into a basin to get cold. Meanwhile wash and dry two ounces of currants ; stone two ounces of raisins and cut them in halves, and two ounces of either candied citron

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