Nesselrode Pudding

Ingredients

• forty chestnuts
• a quart of syrup
• a stick of vanilla
• eight yolks of eggs
• half a pound of pounded sugar
• a quart of boiled cream
• a gill of maraschino
• a quarter of a pound of raisins
• a quarter of a pound of currants
• one half-gill of syrup
• one gill of water
• three gills of whipped cream

Method

1. 1

   Peel and blanch chestnuts, then simmer with syrup and vanilla.

2. 2

   Drain and press through a sieve.

3. 3

   In a pan, stir yolks, sugar, and cream over heat until thickened.

4. 4

   Add chestnut puree and maraschino.

5. 5

   Cook raisins and currants in syrup and water, then cool.

6. 6

   Freeze chestnut cream, adding whipped cream when partly frozen.

7. 7

   Add fruits and mold, then freeze for two hours.

8. 8

   For the sauce, mix cream, yolks, and sugar, heat until thick, strain, and chill.

9. 9

   Serve pudding with sauce.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 226. The excerpt below is the record exactly as published.

Nesselrode Pudding. Peel forty chestnuts, blanch them in boiling water for five minutes, peel off the second skin, and put them in a stew-pan with a quart of syrup and a stick of vanilla. Simmer gently till the chestnuts are done ; drain, and press them through a fine hair-sieve. Put eight yolks of eggs in a stew-pan with half a pound of pounded sugar, and a quart of boiled cream ; stir over the tire without boiling till the egg begins to thicken ; add the chestnut puree, press the whole through a tammy cloth into a basin, and add a gill of maraschino. Stone a quarter of a pound of raisins, and wash and pick a quarter of a pound of currants ; cook both together in one half-gill of syrup and one gill of water; drain, and let them cool. Put a freezing-pot on the ice, pour in the chestnut cream, and work it with the spatula ; when it is partly frozen, add three gills of whipped cream

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