Strawberry Nesselrode

Ingredients

• a mould with strawberry ice
• a slice of candied pineapple
• some candied cherries
• some pistachio nuts
• some candied plums
• in all have four ounces
• one cup of granulated sugar
• half a cup of cold water
• the whites of three eggs
• a pint of cream
• one tablespoon of vanilla

Method

1. 1

   Line mould with strawberry ice, prepare fruit mixture, cook sugar and water, combine with egg whites, whip cream, mix, and pack in mould.

2. 2

   Let stand for four hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 183. The excerpt below is the record exactly as published.

Strawberry Nesselrode Line a mould with strawberry ice, cover it tightly, and set it in rock salt and ice until the following prepai*ation is made: Cut up in fine pieces a slice of candied pineapple, some candied cherries, pistachio nuts, some candied plums, — pink, green, and white, — and a few raisins. In ali bave four ounces. Cover them with maraschino or Sherry, according to taste. Let them stand two hours. In a saucepan put one cup of granulated 384 MR8. SEELY'S COOK BOOK sugar and half a cup of cold water and cook steadily over a slow fire ten minutes. Test it by dropping a little of the syrup in oold water. When you can form it into a soft ball, the syrup has reached the right degree. Have the whites of three eggs beaten so you can cut them with a knife. Pour the hot syrup slowly into the whites, stirring constantly. Place the bowl in cold water and stir the mixture until it is cold. Whip a pint of cream until it is stiff and flavor with one tablespoon of vanilla

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