Nesselrode Pudding (No. 2)

Ingredients

• 1 quart of milk
• Yolks of 12 eggs
• ½ pound of sugar
• 48 Spanish chestnuts or equal in common chestnuts
• 3 glasses of Maraschino
• 12 waxy meringues
• 3 pints of whipped cream

Method

1. 1

   Make custard of milk, eggs, and sugar.

2. 2

   Blanch chestnuts like almonds and add to custard.

3. 3

   When half frozen, add meringues, Maraschino, and cream and freeze hard.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 47. The excerpt below is the record exactly as published.

NESSELRODE PUDDING (No. 2) E. D. P. 1 quart of milk, Yolks of 12 eggs, ^ pound of sugar, 48 Spanish chestnuts or equal in common chest- nuts, 3 glasses of Maraschino, 12 waxy meringues, 3 pints of whipped cream. Make custard of milk, eggs, and sugar. Blanch chestnuts like almonds and add to custard. When half frozen, add meringues. Maraschino, and cream and freeze hard. 175 THE BLUE GRASS COOK BOOK NICE FOUNDATION FOR ICE CREAM 1 pint of morning's milk, ^ pint of sugar, Yolks of 2 eggs, 1 quart rich cream. Make a custard and flavor with vanilla bean. When cold, add 1 quart of whipped cream. Add fruits, nuts, wine, or anything desired, and freeze well. This amount will serve 8 people. NUT ICE CREAM Mrs. Henry C. Buckner 1 pint of cream, ^ cup of almonds, \ cup of gelatine, 6 tablespoons of Maraschino, or 4 tablespoons of sherry, ^ cup of granulated sugar, 1 teaspoon of vanilla. Put cream on ice and whip. Soak gelatine in 1 pint of cold water 1 hour. Cover while soaking. 176 ICE CREAM Add wine and vanilla to sugar. Add these to cream, then the nuts, chopped fine. Put red cher- ries on top. ORANGE ICE CREAM 1 quart of morning's milk, 1 pint rich cream. Juice of 5 oranges, 1 lemon, 1 pound sugar. Boil the milk and add 1 tablespoon gelatine. When cool, dissolve sugar in the milk. Add the orange juice with the grated rind of one orange and the juice and the rind of 1 lemon. Put in freezer, and when it begins to freeze add the cream, which has been well whipped, and continue freez- ing. ORANGE SOUFFLE Mrs. Henry C. BiLcJcner Yolks of 4 eggs, well beaten, 1 pint (full) of orange juice, 1 pound of sugar,

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