Nesselrode Pudding Recipe
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Ingredients for Nesselrode Pudding Recipe
- 3 cups milk
- 1½ cups sugar
- Yolks 5 eggs
- ½ teaspoon salt
- 1 pint thin cream
- ¼ cup pineapple syrup
- 1½ cups prepared French chestnuts
Instructions
- Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and chestnuts; then freeze.
- To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer.
- Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and eight chestnuts broken in pieces, first soaked several hours in Maraschino syrup.
- Fill mould, cover, pack in salt and ice, and let stand two hours.
- Serve with whipped cream, sweetened and flavored with Maraschino syrup.
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