Recipe For Making Nesselrode Pudding
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 735 of 825.
20 large chestnuts. 2 ounces of preserved pineapple. The yolks of four eggs. 2 ounces of currants. 1/2 cup of sugar. 1 cup of whipped cream. 1 pint of scalded cream. Sugar syrup or maraschino to cover the fruit. 2 ounces of raisins.
Cook the chestnuts, peeled and blanched, in syrup sugar, at 16° by the gauge, to cover until tender. Cut six of the chestnuts in small pieces and press the rest through a sieve.
Cook the raisins and currants in syrup at 16° until plump and tender; add the pieces of chestnut and pineapple and let cool in the syrup.
Cook the yolks and sugar, beaten together, in the scalded cream until the mixture coats the spoon; add the sifted chestnuts and press the whole through a fine sieve. When this is cold partly freeze, then add the cup of whipped cream and finish freezing; beat in the fruit and nuts drained from the syrup and pack in a fancy mould; press the cover in place over a piece of wrapping paper and let stand in ice and salt an hour. Serve with a rich, boiled custard, whipped cream, sweetened and flavored, or a pudding sauce.