Nesselrode Pudding

Ingredients

• two dozen French chestnuts
• a pint of water
• a pound of sugar
• a pint of cream
• the yolks of four eggs
• an ounce of raisins
• an ounce of currants
• two sherry-glasses of yellow chartreuse
• four candied apricots
• four candied green gages
• half an ounce of citron
• three ounces of candied cherries

Method

1. 1

   Remove shells from chestnuts, boil with water and sugar until soft, press through a sieve.

2. 2

   Mix with cream and egg yolks, strain, add raisins, currants, chartreuse, and freeze.

3. 3

   Add candied fruits, mold, and surround with ice and salt for two hours, then turn out.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 95. The excerpt below is the record exactly as published.

Nesselrode Pudding. Remove the shells from two dozen French chestnuts, which put in a saucepan, with a little water, then peel off the skin which covers them, and put the chestnuts in a sauce- pan on the fire, with a pint of water and a pound of sugar. Boil them until very soft, then press them through a sieve, and put them again in a saucepan with a pint of cream, in which you mixed the yolks of four eggs. Just before beginning to boil, put your mixture through a sieve, add an ounce of raisins, which you have stoned, an ounce of currants, two sherry-glasses of yellow chartreuse, and freeze it, as described in Art. 586. When frozen, cut four candied apricots, also four candied green gages, and half an ounce of citron all in small pieces, add three ounces of candied cherries

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