Nesselrode Pudding

Ingredients

• One pint of shelled almonds
• one pint and a half of shelled chestnuts
• one pint of cream
• a pint can of pineapple
• the yolks of ten eggs
• half a pound of French candied fruit
• one table-spoonful of vanilla extract
• four of wine
• one pint of water
• one of sugar

Method

1. 1

   Boil the chestnuts half an hour; then rub off the black skins, and pound in the mortar until a paste.

2. 2

   Blanch the almonds, and pound in the same manner.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 146. The excerpt below is the record exactly as published.

the yolks of the eggs and stir them into the boiling syrup. Beat this for four minutes, having the basin in boiling water. Take from, the fire, and gradually beat into it the almonds and milk. Strain the mixture through a sieve, and rub through as much as possible. Stir occasionally while cooling. When cold, add the cream and half a teaspoonful of extract of almond. Freeze. Pistachio Ice Cream. One pint of pistachio nuts, half a cupful of blanched almonds, one quart of cream, one pint of water, one scant pint of sugar, the yolks of five eggs, one pint of milk, spinach green enough to give a delicate color (about a heap- ing teaspoonful — to be cooked with the nuts). Make the same as almond cream. Walnut Ice Cream. One pint of the meat of walnuts (the American are the best) , pounded fine in a mortar ; one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat the eggs with one cupful of sugar. Put them and the milk in the double boiler, and stir DESSERT. 297 constantly until the mixture begins to thicken ; then add the salt, and put away to cool. When cold, add the cream and nut meat, and freeze. Cocoanut Ice Cream. One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar, one cupful of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and the grated lemon rind, and put with the milk in the double boiler. Stir until the mixture begins to thicken. Add the cocoanut, and put away to cool. When cool, add the sugar, lemon juice and cream. Freeze. Fig* Ice Cream. One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine ; one table-spoonful of vanilla. Put the milk in the double boiler, reserving half a cupful. When it is boiling, stir in the corn-starch, which has been mixed with the cold milk. Cook ten minutes. Beat the eggs and sugar together. Pour the cooked mixture on this, stirring all the time. Return to the fire, add the gela- tine, which has been soaking in four table-spoonfuls of cold water, and cook three minutes. Set away ' to cool. When cold, add the cream and vanilla, and freeze. When the cream has been freezing ten minutes, take off the cover and stir in the figs. Cover again and freeze until hard. Take out the beater, and with a large spoon, pack the cream smoothly. Set away until serving time. Glace Meringue. One quart of cream, one large cupful of granulated sugar and six table -spoonfuls of powdered, one table-spoonful of vanilla extract, the whites of six eggs, one cupful of milk, one table -spoonful of gelatine, soaked an hour in four of cold 298 MISS PAKLOA'S NEW COOK BOOK. water. Let the milk come to a boil, and stir the gelatine in- to it. Strain into the cream. Add the vanilla and granu- lated sugar. Turn into the tin, and freeze. When the mix- ture is frozen (it will take about fifteen minutes), take out the beater and pack the cream smoothly, being careful to have the top perfectly level. Set away until serving time. It should stand half an hour at least. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar. Turn the cream out on an earthen dish and cover every part with the meringue. Brown in a hot oven, and serve immediately. If the dish is flat, put a board under it. This keeps the heat from the bottom. Glace meringue is an elegant dish. Bombe Glacee. One quart of strawberry or raspberry sherbet, No. 2, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large table-spoonful of vanilla extract. Boil the sugar and water together twenty minutes. Beat the yolks of the eggs very light. Place the sauce-pan, with the syrup, in another of boiling water. Stir the beaten yolks of eggs into this syrup and beat with a whisk for ten minutes. Take from the fire, place the basin in a pan of cold water, and continue beating for twelve or fifteen minutes. Pack an ice cream mould in salt and ice. Take the sherbet from the freezer and spread on the sides and bottom of the mould- When it is hard, put the cooked mixture in the centre, be- ing careful not to disturb the sherbet. Cover the cream with a piece of thick white paper. Put on the cover, and cover the top of the mould with salt and ice. Bombe glacee can be made with any kind of (No. 2) sherbet, having the centre part flavored to correspond with the sherbet. The hand- somest dishes are, of course, made with the brightest- colored sherbets. DESSERT. 299 Frozen Pudding. One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two table-spoonfuls of gelatine, one quart of cream, one pound of French candied fruit — half a pound will do, four table-spoon- fuls of wine. Let the milk come to a boil. Beat the flour, one cupful of sugar and the eggs together, and stir into the boiling milk. Cook twenty minutes, and add the gelatine, which has been soaking one or two hours in water enough to cover it. Set away to cool. When cool, add the wine, sugar and cream. Freeze ten minutes ; then add the candied fruit, and finish freezing. Take out the beater, pack smoothly, and set away for an hour or two. When ready to serve, dip the tin in warm water, turn out the cream, and serve with whipped cream heaped around. Nesselrode Pudding. One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolkt. of ten eggs, half a pound of French candied fruit, one table- spoonful of vanilla extract, four of wine, one pint of water, one of sugar

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