Nesselrode Pudding

Ingredients

• three dozen French chestnuts
• the yolks of eight eggs
• one pint of cream
• one pint of pineapple syrup
• four ounces of citron
• six ounces of pineapple
• six ounces of candied cherries
• four ounces of raisins
• a little bit of salt

Method

1. 1

   Boil and peel chestnuts, pound and sieve.

2. 2

   Combine with egg yolks, cream, syrup, salt, and vanilla.

3. 3

   Stir over heat until set, strain.

4. 4

   Add chopped fruits, mix well.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 175. The excerpt below is the record exactly as published.

Nesselrode Puddinff Boil three dozen French chestnuts, and when they are done peel, pound in a mortar, and rub them through a sieve. Put this pulp in a stewpan with the yolks of eight egg^ one pint of cream, one pint of pineapple syrup, a little bit of salt, and vanilla to taste. Stir the mixture constantly over the fire until the eggs are sufficiently set, then strain it through a wet cloth. Cut in small pieces four ounces of citron, six ounces of pineapple — cooked in the syrup above alluded to — six ounces of candied cherries, and four ounces of raisins

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