Nesselrode Pudding

Ingredients

• a quarter of a pound of sweet almonds
• two bitter ones
• a pint of syrup
• ten yolks of eggs
• a quarter of a pound of sugar
• a pint and a half of cream (or good milk)
• two ounces of raisins
• two ounces of currants
• two ounces of citron
• a glass of maraschino
• a breakfast-cupful of whipped cream

Method

1. 1

   Blanch and peel almonds, simmer in syrup until soft, then puree.

2. 2

   Make custard with yolks, sugar, and cream, add almond puree and maraschino.

3. 3

   Freeze custard, then fold in whipped cream and fruits.

4. 4

   Freeze again before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 210. The excerpt below is the record exactly as published.

Nesselrode pudding ought properly to be made of ,,„,,. chestnuts, but as we can rarely s:et Nesselrode Pudding. , "^ ° them at Madras, I think we may sup- ply their place with almonds, and make our pudding in this way : — Blanch and peel a quarter of a pound of sweet almonds (shelled) and two bitter ones. Put them into a stew-pan with a pint of syrup flavoured with vanilla. Simmer till the almonds are soft, then drain them, pound them in a mortar, and pass them through a fine sieve. Put ten yolks of eggs with a quarter of a pound of sugar into a pint and a half of cream (or good milk), stir over the fire till the custard thickens, then add the almond puree^ strain it into a bowl, whip it, and give the liquid a glass of maraschino. Stone two ounces of raisins, pick and wash two ounces of currants, and cut up two ounces of citron, cook them in the syrup saved from the almonds, drain and let them get cool. Now freeze the custard, and work it with the spatula ; when partly frozen, add a breakfast-cupful of whipped cream

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