Nesselrode Pudding

Ingredients

• a quart of milk
• four cupfuls of sugar
• eight eggs
• two teaspoonfuls of vanilla
• lb. of marrons places
• 1 oz. of stoned raisins
• 1 oz. of candied citron
• 1 oz of dried and picked currants

Method

1. 1

   Make a rich custard of the milk, sugar, and eggs.

2. 2

   Scald the milk, pour it on the beaten eggs and sugar, and return to the range in a double boiler.

3. 3

   Stir until thick enough to coat the spoon, then remove from the fire and flavor with vanilla.

4. 4

   When cold, turn into a freezer and grind until half frozen.

5. 5

   Stir in the minced marrons, pack down in ice and rock-salt for three hours.

6. 6

   Serve with whipped cream.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 352. The excerpt below is the record exactly as published.

Nesselrode Pudding.— Make a rich custard of a quart of milk, four cup- fuls of sugar, and eight eggs. Scald the milk, pour it on the beaten eggs and sugar, and return to the range in a double boiler. Stir until the custard is thick enough to coat the spoon, then remove from the fire and flavor with two teaspoonfuls of va- nilla. When cold, turn into a freezer and grind until half frozen. Have ready lb. of marrons places, minced fine. Remove the paddle from the freezer, and with a long - handled spoon stir the marrons into the half- frozen custard. Put the top back on the freezer, and pack down in ice and rock-salt for three hours. Turn the frozen pudding into a chilled platter and heap whipped cream around it. This is the simplest form of Nesselrode pudding. A more elaborate preparation of this popular dessert has stirred into it, besides the marrons, minced crystallized fruit and blanched and chopped almonds. Another way : — Peel about two dozen chestnuts. Throw them into boiling water, and let them remain for five minutes. Drain them, take off the second skin, and put them into a saucepan with a pint of water and half a stick of vanilla, and let them simmer until quite tender ; then pound in a mortar to a smooth paste, and press them through a fine sieve. Mix the well-beaten yolks of four eggs with a pint of warm cream, and add 4 ozs. of loaf sugar. Put the custard into a jug, place it in a pan of boiling water, and stir it gently until it thickens. Put in the pounded chestnuts, and pass the mixture through a tamis. Add a glass of maraschino, and freeze in the ordinary way. Take 1 oz. of stoned raisins, 1 oz. of candied citron cut into slices, and 1 oz of dried and picked currants

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