Nesselrode Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

40 chestnuts ↝ Chestnuts [Nuts and seeds]
4 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
¹⁄₂ cup powdered sugar ↝ Sugars, powdered [Sweets]
1 pint milk ↝ Milk, NFS [Milk, reduced fat]
¹⁄₂ pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
¹⁄₄ lb. shredded candied pine apple ↝ Apple, candied [Apples]
¹⁄₂ tea-cup maraschino ↝ Cherries, maraschino [Other fruits and fruit salads]

Instructions (6)

Make a custard of the yolks, milk and sugar (see p. 15).
Boil, peel, pound and put through a fine sieve the chestnuts.
Mix with the cold custard and vanilla and put in the freezer.
When nearly firm add the fruit, cream and maraschino (this may be omitted).
Beat well together and leave until frozen.
Garnish with angelica and candied cherries.

Original Text

Nesselrode Pudding

40 chestnuts 4 yolks ¹⁄₂ cup powdered sugar 1 pint milk ¹⁄₂ pint cream 1 tea-spoon vanilla ¹⁄₄ lb. shredded candied pine apple ¹⁄₂ tea-cup maraschino

Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard[Pg 159] and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries.

Notes

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