Nesselrode Pudding

Ingredients

• Peel two dozen Spanish chestnuts.
• with half a stick of vanilla.
• half the thin rind of a fresh lemon.
• mix with them a quarter of a pound of powdered sugar.
• a glass of maraschino.
• half a pint of thick cream.
• Dissolve three-quarters of an ounce of best isinglass.
• Work in two ounces of picked and dried currants.
• and two ounces of candied citron cut into thin strips.

Method

1. 1

   Boil chestnuts, remove skins, and pound.

2. 2

   Mix with sugar, maraschino, and cream.

3. 3

   Dissolve isinglass in hot cream, combine with chestnut mixture, and stir until thick.

4. 4

   Add currants and citron, mold, and cool to set.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 992. The excerpt below is the record exactly as published.

Nesselrode Pudding.— Peel two dozen Spanish chestnuts. Put them into boiling water for five minutes, then take off the second skin, and boil them until tender with half a stick of vanilla and half the thin rind of a fresh lemon in the water with them. Drain them well, and pound them in a mortar. Press them through a hair-sieve, and mix with them a quarter of a pound of powdered sugar, a glass of maraschino, and half a pint of thick cream Dissolve three- quarters of an ounce of best isinglass in a little water, stir it into half a pint of hot cream, add the chestnuts, &c., and keep stirring the mix- ture gently until it is sufficientlj^ stiff to hold the fruit without letting it fall to the bottom. "Work in two ounces of picked and diied cur- rants, and two ounces of candied citron cut into thin strips.

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