Nesselrode Pudding

Ingredients

• forty fine sound Spanish chestnuts
• a pint of syrup
• a pound of sugar
• a pint of rich cream
• the yolks of twelve eggs
• a glass of maraschino
• an ounce of preserved citron
• two ounces of currants
• two ounces of raisins
• a plateful of whipped cream
• the whites of three eggs

Method

1. 1

   Boil chestnuts until tender, remove husks, and pound with syrup.

2. 2

   Mix with clarified sugar syrup, cream, and egg yolks, thicken like custard.

3. 3

   Cool, freeze, then add maraschino, diced citron, soaked currants, and raisins.

4. 4

   Fold in whipped cream and meringue, freeze in a mould until serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 430. The excerpt below is the record exactly as published.

NESSELRODE PUDDING. We give Monsieur Car&me’s own receipt for this favourite and fashionable dish, not having ourselves had a good opportunity of proving it ; but as it originated with him he is the best authority for it. It may be varied in many ways, which the taste or ingenuity of the reader will easily suggest. Boil forty fine sound Spanish chestnuts quite tender in plenty of water, take off the husks, and pound the chestnuts perfectly with a few spoonsful of syrup ; rub them through a fine sieve, and mix them in a basin with a pint of syrup made with a pound of sugar clarified, and highly-flavoured with a pod of vanilla, a pint of rich cream, and the yolks of twelve eggs ; thicken the mixture like a boiled custard ; when it is cold put it into a freezing pot, adding a glass of maraschino, and make it set as an iced cream ; then add an ounce of preserved citron cut in dice, two ounces of currants, and as many fine raisins stoned and divided (all of which should be soaked from the day before in some maraschino with a little sugar) ; the whole thus mingled, add a plateful of whipped cream, and the whites of three eggs

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