Nesselrode Pudding

Ingredients

• two dozen chestnuts
• one pint of water
• one pound of sugar
• one pint of cream
• four eggs
• one ounce of stoned raisins
• one ounce of currants
• one teacupful of sherry wine
• four candied apricots
• four candied greengages
• one-half ounce of citron
• three ounces of candied cherries

Method

1. 1

   Remove the shells from the chestnuts, peel off the skins, and boil with water and sugar until soft.

2. 2

   Press through a sieve, mix with cream and egg yolks, then strain.

3. 3

   Add raisins, currants, and sherry, then boil.

4. 4

   Freeze, then mix in candied fruits and put into a mold with ice and salt for two hours.

5. 5

   Dip in warm water to unmold.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 147. The excerpt below is the record exactly as published.

Nesselrode Pudding Remove the shells from two dozen chestnuts; put in a saucepan with a little water ; then peel off the skins and put chestnuts in a sauce pan on the fire, with one pint of water and one pound of sugar. Boil until very soft, then press through a sieve; then put in a sauce pan with one pint of cream; in this mix the yolks of four eggs. Put this through a sieve, and add one ounce of stoned raisins, one ounce of currants, one teacupful of sherry wine, and boil. When cold, freeze. When frozen cut four candied apricots, four candied greengages, one-half ounce of citron cut into small pieces; three ounces of candied cherries

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