Nesselrode Pudding
From Kirmess cook book, 1907
Serves 7
Serve with whipped cream.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 164. The excerpt below is the record exactly as published.
NESSELRODE PUDDING. Mrs. Charles A. Oreer, Rye, N, Y, Make a rich custard of eight eggs, one quart of milk; stir in a quart of rich cream. Put in freezer and turn imtil half frozen. Open freezer, remove dasher and with a long-handled spoon beat into the cream one pound of chopped marrons glace
Cook this with the app: pantry check, scaling, and the assistant.