NESSELRODE PUDDING

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Chestnut base

three dozen chestnuts
eight yolks of eggs
a pint of cream
two sticks of vanilla, previously pounded
half a pint of pine-apple syrup
a very little salt

Fruit mixture

four ounces of green citron
six ounces of pine-apple (previously simmered in the syrup above alluded to)
six ounces of dried cherries
four ounces of Smyrna raisins
two wine-glasses of maras-chino

Finishing

half a pint of whipped cream

Instructions (9)

Boil three dozen chestnuts in water, and when done, peel, pound, and rub them through a sieve.
Put this pulp into a stewpan with eight yolks of eggs, a pint of cream, two sticks of vanilla, previously pounded, half a pint of pine-apple syrup, and a very little salt.
Stir these ingredients over a stove-fire until the eggs are sufficiently set in the custard, then rub the whole through a tammy, and put the cream into a basin.
Cut four ounces of green citron, six ounces of pine-apple (previously simmered in the syrup above alluded to), and place these in a basin with six ounces of dried cherries, and four ounces of Smyrna raisins.
To these add two wine-glasses of maras-chino, and allow the fruit to steep for several hours.
Place the chestnut cream in a freezing-pot immersed in rough ice, and freeze it in the usual manner.
Then add half a pint of whipped cream and the fruit.
Mix the pudding, and continue working the freezing-pot for a few minutes longer.
When the pudding is thoroughly set firm, put it into the mould, cover it down, and immerse it in ice until it is required to be sent to table.

Original Text

NESSELRODE PUDDING.
BOIL three dozen chestnuts in water, and when done, peel, pound, and rub them through a sieve; put this pulp into a stewpan with eight yolks of eggs, a pint of cream, two sticks of vanilla, previously pounded, half a pint of pine-apple syrup, and a very little salt; stir these ingredients over a stove-fire until the eggs are sufficiently set in the custard, then rub the whole through a tammy, and put the cream into a basin. Cut four ounces of green citron, six ounces of pine-apple (previously simmered in the syrup above alluded to), and place these in a basin with six ounces of dried cherries, and four ounces of Smyrna raisins; to these add two wine-glasses of maras-chino, and allow the fruit to steep for several hours. Place the chest-nut cream in a freezing-pot immersed in rough ice, and freeze it in the usual manner; then add half a pint of whipped cream and the fruit. Mix the pudding, and continue working the freezing-pot for a few minutes longer. When the pudding is thoroughly set firm, put it into the mould, cover it down, and immerse it in ice until it is required to be sent to table.

Notes

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