Nesselrode Pudding

Ingredients

• Two quarts of rich cream
• 1 quart of boiling milk
• 1/2 pound of granulated sugar
• 12 eggs
• 2 ounces raisins
• 2 ounces currants
• 2 ounces candied citron
• 2 ounces candied ginger or cherries
• about 1 pound of fruit in all
• 1 vanilla bean
• 3 wine glasses of Maraschino cordial

Method

1. 1

   Prepare fruit and pour over Maraschino cordial and let soak all night.

2. 2

   Blanch chestnuts or almonds in boiling water and place them in the oven to dry.

3. 3

   When cold pulverize in a mortar with the sugar and vanilla bean, sift through a fine sieve.

4. 4

   Have milk in double boiler, beat yolks light, add the sugar, nuts and bean; stir all into the boiling milk.

5. 5

   Let this mixture boil until it begins to thicken, then strain through a sieve.

6. 6

   When cold put in freezer and partially freeze, whip cream, and stir into the custard, with the prepared fruit, at same time 12 macaroons may be crushed fine and added.

7. 7

   Freeze, beat hard with granite spoon, remove dasher.

8. 8

   It may then be put in mold, repacked with salt and ice and left a few hours to harden.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 171. The excerpt below is the record exactly as published.

Nesselrode Pudding. Two quarts of rich cream, 1 quart of boiling milk, ^ pound of granulated sugar, 12 eggs, 2 ounces raisins, 2 ounces currants, 2 ounces candied citron, 2 ounces candied ginger or cherries, pine- apple or any candied preferred, about 1 pound of fruit in all, 1 vanilla bean. Prepare fruit and pour over 3 wine glasses of Mara- schino cordial and let soak all night. Blanch 4 dozen chestnuts or almonds in boiling water and place them in the oven to dry. When cold pulverize in a mortar with the sugar and vanilla bean, sift through a fine sieve. Have milk in double boiler, beat yolks light, add the sugar, nuts and bean; stir all into the boiling milk. Let this mixture boil until it begins to thicken, then strain through a sieve. "When cold put in freezer and partially freeze, whip cream, and stir into the custard, with the prepared fruit, at same time 12 macaroons may be crushed fine and added. Freeze, beat hard with granite spoon, remove dasher. It may then be put in mold, re- packed with salt and ice and left a few hours to harden. The pud- ding may be served with whipped cream, highly flavored with rum, or a fruit sauce. Nesselrode Pudding. One quart of new milk, yolks of 8 eggs, 1 pound of granulated sugar,

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