Nesselrode Pudding

Ingredients

• 3 doz. large chestnuts
• yolks of 8 eggs
• 1 pt. of cream
• a teaspoonful of salt
• y2 pt. of pineapple syrup
• y2 pt. of cream whipped
• a gill of maraschino
• a small vanilla bean powdered

Method

1. 1

   Make a pulp of the chestnuts and put into a saucepan with the yolks of 8 eggs, 1 pt. of cream, powdered vanilla, a teaspoonful of salt, and 0.5 pt. of pineapple syrup.

2. 2

   Stir over the fire until the eggs begin to thicken, then cool and half freeze.

3. 3

   While freezing, cut fruit into small pieces and mix with maraschino.

4. 4

   When pudding is half frozen, mix in the cream and fruit and finish freezing.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 30. The excerpt below is the record exactly as published.

Nesselrode Pudding, (Francatelli). Make a pulp of 3 doz. large chestnuts; put into a sauce pan with the yolks of 8 eggs, 1 pt. of cream, a small vanilla bean powdered, a teaspoonful of salt, and y2 pt. of pineapple syrup. Stir these ingredients over the fire until the eggs begin to thicken ; take the cream from the fire, rub it through July. a fine sieve, cool and half freeze. While the pudding is being frozen, cut the follow- ing fruit in small pieces and put it into a bowl with a gill of maraschino : ^ lb. seed- less raisins, candied cherries, candied pine- apple, citron and y2 pt. of cream whipped

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