Nesselrode Pudding

Ingredients

• 1/2 pound large chestnuts
• 1 pint of milk
• 6 yolks of eggs
• 1 pint of cream
• 1 gill of pineapple sirup
• 6 ounces sugar
• 1 1/2 ounce seedless raisins
• 1 1/2 ounce fine-cut citron
• 4 ounces fine-cut candied cherries
• 1 1/2 cupful fine-cut preserved pineapples
• 1 gill of maraschino

Method

1. 1

   Boil chestnuts, remove shells, and cook in milk until tender.

2. 2

   Mash and mix with yolks, cream, sugar, and vanilla.

3. 3

   Cook until nearly boiling, then cool.

4. 4

   Prepare fruit and steep for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 382. The excerpt below is the record exactly as published.

Nesselrode Pudding. — Boil % pound large chestnuts in water 20 minutes, drain and remove the shells and brown skin, return the nuts in saucepan to the fire, cover with milk and cook till tender ; remove from fire, mash fine, and rub through a coarse sieve. Put the chestnut pur6e in a saucepan, add the yolks of 6 eggs, 1 pint of cream, 1 gill of pineapple sirup, 6 ounces sugar, place the saucepan over the fire, and stir till nearly boiling ; then instantly remove, add 1 teaspoonful vanilla extract, and set aside to cool. Place a small saucepan with 1 pint of water over the fire, add ly^ ounce seedless raisins and ly^ ounce fine-cut citron, cook 5 minutes; then drain, and lay the fruit a few minutes on a towel to dry. Put the fruit into a bowl, add 4 ounces fine-cut candied cherries, ly^ cup- ful fine-cut preserved pineapples, and 1 gill of maraschino

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