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NESSELRODE PUDDING
Photo: Eiliv Sonas Aceron

NESSELRODE PUDDING

10 ingredients 1 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

391
Calories
15g
Protein
19g
Fat
42g
Carbs

Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 6 portions →
Ingredient Portion assumed kcal
Milk 1 cup (244ml) whole 149
Egg 1 large egg (50g) 78
Grape 1/2 cup (76g) 62
Cream 1 tbsp (15ml) heavy 51
Sugar 1 tbsp (12.5g) granulated 49
Ginger 1 tsp grated fresh (2g) 2
Chestnut not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • two ounces of raisins
  • two ounces of currants
  • two ounces of candied citron
  • two ounces candied ginger
  • half pound of sugar
  • one quart of boiling milk
  • four pints of thick cream
  • three wine-glassfuls of maraschino cordial
  • four dozen large chestnuts
  • twelve eggs until light

Directions

1

The day before you wish to use the pudding, seed two ounces of raisins, wash two ounces of currants, cut up two ounces of candied citron, two ounces candied ginger, pine-apples, and any kind of fruit — candied peaches, apricots, cherries, orange peel, or plums. Pour over this fruit three wine-glassfuls of Maraschino cordial, and let it soak all night. Blanch four dozen large chestnuts, or almonds, in boiling water, and place them in the oven to dry ; when cold, pulverize in a mortar with a half pound of sugar and a vanilla bean ; sift through a fine wire sieve. Have in a stew-pan one quart of boiling milk ; beat the yelks of twelve eggs until light ; then beat in the sugar, nuts, and bean ; stir all in the boiling milk. Let this mixture boil until it begins to thicken, then strain through a fine sieve ; when cold, put it in a freezer, and freeze partially. Whip four pints of thick cream and stir it into the custard with the fruit already prepared ; also, mash up macaroons or meringues, and stir in at the same time. Freeze all well together. — Mrs. Carrie Pres- ton Ihxmton.

By Vehling, Joseph Dommers, 1879-1950. fmo · Recipe sourced from internet_archive

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