vegetariangluten-free
Nesselrode Pudding
From The thorough good cook, 1895
Serves 1
This pudding is a classic dessert, originally created by a chef for a Russian diplomat.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- So many chestnuts
- a stick of vanilla
- 3 yolks of eggs
- a gill of maraschino
- pounded sugar
- boiled cream
- currants and raisins
Method
Blanch chestnuts in boiling water, then drain and press through a sieve.
Mix with egg yolks, boiled cream, sugar, maraschino, and add currants and raisins.
Freeze in a mould for two hours.
Nutrition per serving
669Calories
21 gProtein
89 gCarbs
24 gFat
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 29. The excerpt below is the record exactly as published.
Nesselrode pudding, according to Kettner-Dallas. So many chestnuts peeled, blanched in boiling water for five minutes, deprived of their thickened skin ; placed in stew-pan with syrup and a stick of vanilla : simmered till the chestnuts are done, when they are drained, and pressed through a line hair sieve ; add 3'olks of eggs, boiled cream, pounded sugar, a gill of maraschmo, stoned raisins ; put all in a freezing-pot on the ice, add currants and raisins
Cook this with the app: pantry check, scaling, and the assistant.