Nesselrode Pudding

Ingredients

• one ounce of the best isinglass
• five ounces of loaf sugar
• one pint of new milk
• the yolks of six fresh eggs
• four ounces of preserved pineapple
• one ounce of angelica
• two ounces of candied apricots without stones
• two ounces of candied cherries
• two ounces of orange peel
• one ounce of ginger
• a wineglassful of maraschino, curaçao or brandy

Method

1. 1

   Boil isinglass, sugar, vanilla, and milk for ten minutes.

2. 2

   Beat yolks into hot milk, stir until boiling, then strain.

3. 3

   Cut fruits into squares, pour over with alcohol, and let stand.

4. 4

   Beat cream to frothy, stir into custard, add fruit, and stir rapidly.

5. 5

   Pour into a mould, place in ice, and stir until firm.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 145. The excerpt below is the record exactly as published.

Nesselrode Pudding. — Put into an enamelled saucepan one ounce of the best isinglass, five ounces of loaf sugar, two inches of stick vanilla, and one pint of new milk ; boil gently for ten minutes. Beat the yolks of six fresh eggs, and stir into the milk while hot, but not boiling ; stir over the fire till at boiling heat, then strain into a basin. Cut the following fruits into half-inch squares : — Four ounces of preserved pineapple, one ounce of angelica, two ounces of candied apricots without stones, two ounces of candied cherries, two ounces of orange peel, and one ounce of ginger

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