Nesselrode Pudding
From The household cook book, 1902
Serves 5
It should stand 2 or 3 hours before serving, to ripen.
Presented as published in 1902. 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
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 327. The excerpt below is the record exactly as published.
NESSELRODE PUDDING.— Scald in a double boiler, 1 quart of rich milk — the more cream it has the better; then add yolks of 4 eggs and 1 cup sugar beaten to a cream, and 2 cups chestnuts
Cook this with the app: pantry check, scaling, and the assistant.