Nesselrode Pudding
A dish made with milk and sugar.
contains dairycontains eggs
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 3 cups milk → lactose-free milk, oat milk, or almond milk
- 1 pint thin cream → lactose-free cream or coconut cream
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 427 |
|---|---|
| Protein | 6.2 g |
| Fat | 19.3 g |
| Carbs | 59.5 g |
| Fiber | 0.1 g |
| Sodium | 307 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States