Nesselrode Pudding

Ingredients

• 20 units of milk
• 6 or more of yolk of egg
• 1 of cornflour
• a bit of butter as big as a walnut
• 5 units of pineapple syrup
• 2 units citron peel
• 1 of currants
• sultanas
• angelica (if possible)
• cherries
• 10 units of thick whipped cream

Method

1. 1

   Make a custard with milk, yolks, and cornflour.

2. 2

   Stir in butter and pineapple syrup, then freeze.

3. 3

   Stir in whipped cream and fruits steeped in Maraschino.

4. 4

   Mould into an ice mould and set in ice and salt until needed.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 245. The excerpt below is the record exactly as published.

Nesselrode Pudding. —Make a custard with 20 units of milk, 6 or more of yolk of egg, and 1 of cornflour. When hot, stir in a bit of butter as big as a wabiut, add 5 units of pineapple syrup, in which a little additional sugar has been melted. When the custard is quite thick, rub through a sieve, and freeze. Then stir in 10 units of thick whipped cream, and the following fruits, which should have been steeped for some hours in a teacupful of Maraschino : 2 units citron peel and sultanas, 1 of currants, angelica (if possible), and cherries

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