Pudding à la Nesselrode

Ingredients

• eight oz. of a smooth, chestnut purée
• four oz. of currants
• four oz. of sultanas
• candied orange-rind and cherries, cut into dice
• candied orange-rind and cherries, cut into dice
• some Maraschino-flavoured, whipped cream
• white paper

Method

1. 1

   To an English custard, prepared after No.

2. 2

   2397, add the chestnut purée, currants, sultanas, and candied orange rind and cherries.

3. 3

   These should be macerated in sweetened Madeira.

4. 4

   Add whipped cream to the preparation, pour into a Charlotte mould lined with white paper, seal the lid with butter, and surround with salted ice.

5. 5

   When serving, turn out on a napkin and garnish with candied chestnuts.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 440. The excerpt below is the record exactly as published.

PUDDING A LA NESSELRODE To an English custard, prepared after No. 2397, add eight oz. of a smooth, chestnut purée, and four oz. of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice; these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira. Add some Maraschino-flavoured, whipped cream to the pre- paration; apportioning it as for a Bavarois. Garnish the bottom and sides of a Charlotte mould with white paper

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