Nesselrode Pudding

Ingredients

• 3 cups of French or Italian chestnuts
• 1 pound of French candied fruit
• one wine-glass of sherry
• 2 cups of sugar
• 1 cup of water
• 4 eggs
• 1 pint of cream

Method

1. 1

   Shell and simmer chestnuts until soft.

2. 2

   Drain and press through a colander.

3. 3

   Boil sugar and water, beat in egg yolks, stir until boiling, then cool.

4. 4

   Add whipped cream, fruit, wine, and vanilla.

5. 5

   Freeze and ripen.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 16. The excerpt below is the record exactly as published.

Nesselrode Pudding. Shell 3 cups of French or Italian chestnuts. Carefully remove the brown skin ; then sim- mer for 30 minutes, or until soft. Drain, press through a colander, cut 1 pound of French candied fruit in small pieces and cover with one wine-glass of sherry. Boil 2 cups of sugar and 1 cup of water for 15 minutes. Beat the yolks of 4 eggs very light ; then beat them into the boiling syrup. Stir over the fire until it again reaches the boiling point, then remove and beat while cooling, adding 1 pint of cream

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