Nesselrode Pudding

Ingredients

• forty chestnuts
• yolks of twelve eggs
• pint cream
• two teacups sugar
• teaspoon vanilla
• pinch salt
• four tablespoons orange juice
• pint of cream
• two ounces citron
• two ounces currants
• two ounces raisins
• three ounces preserved pine-apples
• three ounces candied apricots
• three ounces candied cherries

Method

1. 1

   Boil or blanch chestnuts, peel, mash, and rub through a sieve.

2. 2

   Cook in a custard kettle with egg yolks, cream, and sugar until thickened.

3. 3

   Strain and add vanilla and salt.

4. 4

   Freeze the mixture, adding orange juice, whipped cream, and prepared fruits when partly frozen.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 306. The excerpt below is the record exactly as published.

Nesaelrode Pudding can be made with or without eggs and difiers verjr little from any of the iced puddings, save there must be chestnuts in it. With JSggs^ boil or blanch forty chestnuts, and as in ice-cream the Italian are best to use, peel, mash and rub through a sieve and cook in custard kettle with yolks of twelve eggs, pint cream and two teacups sugar; when it thickens strain ana add teaspoon vanilla and pinch salt ; or mix the chestnut pulp with clari- fied syrup, pint sugar and pint water, as in Italian Biscuit, add cream and e^gs as above and place in custard kettle, stirring constantly until it begins to thicken, remove and add vanilla. When either mixture is cold, put in freezer and freeze, adding when partly frozen, four tablespoons orange juice, pint of cream, whipped, and two ounces each citron, currants and raisins, three ounces each preserved pine-app

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