778. Chestnut Pudding, Nesselrode fashion.

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

four dozen chestnuts ↝ Chestnuts [Nuts and seeds]
one pound of sugar ↝ Sugar, NFS [Sugars and honey]
half a stick of vanilla ↝ Vanilla extract [Spices and Herbs]
the yolks of twelve eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
two ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
two ounces of Smyrna raisins ↝ Raisins [Dried fruits]
four glasses of marasquino
four ounces of candied citron cut in dice
a pint of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half the meringue preparation directed in No. 711 ↝ Meringues [Pudding]

Instructions (9)

Blanch four dozen chestnuts in boiling water, skim and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve.
Put into a stewpan, with the yolks of twelve eggs, beat them well together.
In another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon.
Lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons.
When cold place it in a freezing-pot and freeze as directed (No. 833).
When frozen have a large high ice-mould, which closes hermetically.
Put two ounces of currants and two ounces of Smyrna raisins, soaked in four glasses of marasquino from the previous day, with four ounces of candied citron cut in dice, into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in No. 711.
Freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve.
When ready to serve, dip it into lukewarm water, and turn it out upon your dish.

Original Text · last edited 12 days ago

778. Chestnut Pudding, Nesselrode fashion.—Blanch four dozen chestnuts in boiling water, skim and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, then lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 833); when frozen have a large high ice-mould, which closes hermetically, have also two ounces of currants and two ounces of Smyrna raisins, soaked in four glasses of marasquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in No. 711; freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, then dip it into lukewarm water, and turn it out upon your dish.

Notes

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