Nesselrode Pudding

Ingredients

• one pound of French chest- nuts
• fourteen ounces of butter
• fourteen ounces of sugar
• four whole eggs
• the yelks of twelve
• soak in milk one pound of bread
• four ounces of citron
• four of orange peel
• the rind ot two lemons grated
• a quarter of a pound of sultana raisins

Method

1. 1

   Boil chestnuts in milk until soft, then mash.

2. 2

   Mix with butter, sugar, eggs, bread, citron, orange peel, and lemon rind.

3. 3

   Fold in beaten egg whites and bake or boil.

4. 4

   Serve with lemon or wine sauce.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 22. The excerpt below is the record exactly as published.

NESSELRODE PUDDING. Boil in milk until soft one pound of French chest- nuts, peel and stir to a paste, add fourteen ounces of butter, fourteen ounces of sugar, four whole eggs, the yelks of twelve; soak in milk one pound of bread, press out; four ounces of citron and four of orange peel and the rind ot two lemons grated, a quarter of a pound of sultana raisins

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