Nesselrode Pudding

Ingredients

• two dozen Spanish chestnuts
• one-half of a stick of vanilla
• one-half the thin rind of a fresh lemon
• one-quarter of a pound of powdered sugar
• a glass of maraschino
• one-half pint of thick cream
• three-quarters of an ounce of best isinglass
• two ounces of picked and dried currants
• two ounces of candied citron

Method

1. 1

   Peel and boil the chestnuts, then pound and press through a sieve.

2. 2

   Mix with sugar, maraschino, and cream.

3. 3

   Dissolve isinglass in water, stir into hot cream, add chestnut mixture, and fold in currants and citron.

4. 4

   Pour into a mold and cool to stiffen.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 230. The excerpt below is the record exactly as published.

NESSELRODE PUDDING. Peel two dozen Spanish chestnuts. Put them into boiling water five minutes, take off the second skin and boil until tender with one-half of a stick of vanilla and one-half the thin rind of a fresh lemon in the water with them. Drain them well and pound them in a mortar. Press them through a hair-sieve and mix with them one-quarter of a pound of pow- dered sugar, a glass of maraschino, and one-half pint of thick cream. Dissolve three-quarters of an ounce of best isinglass in a little water, stir ^t into one-half pint of hot cream, add the chestnuts, etc., and keep stir- ring the mixture gently until it is sufficiently stiff to hold the fruit without letting it fall to the bottom. Work in two ounces of picked and dried currants and two ounces of candied citron

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