Nesselrode Pudding

Ingredients

• 1 cup sugar
• 3 egg yolks
• ½ pint cream
• 1 teaspoon Sauer's vanilla
• ¼ cup water (boiling)
• One-third teaspoon almond extract
• 1 cup chopped crystallized fruits
• 1 cup chopped almonds
• 1 small can pineapple (drained)

Method

1. 1

   Put sugar and water in saucepan.

2. 2

   Let dissolve and cook slowly for 5 minutes.

3. 3

   Pour this into well beaten eggs.

4. 4

   Stir constantly until the consistency of cream.

5. 5

   Pour into bowl and beat until cold, then add cream, almonds and flavoring.

6. 6

   Freeze, stir in fruits, and pack.

7. 7

   This is improved by adding ½ pint whipped cream when half frozen.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 42. The excerpt below is the record exactly as published.

NESSELRODE PUDDING 1 cup sugar 3 egg yolks V2 pint cream 1 teaspoon Sauer's vanilla XA cup water (boiling) One-third teaspoon almond extract 1 cup chopped crystallized fruits 1 cup chopped almonds 1 small can pineapple (drained)

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