Nesselrode Pudding
- 1 cup mashed, cooked chestunuts
- 1 cup raisins
- 1/2 cup canned peaches
- 1/2 cup crystallized cherries
- 1 cup sugar
- 1/2 cup water
- 4 egg yolks
- 1 pint cream
- 1 tsp vanilla extract
- 1/3 tsp almond extract
Seed the raisins. Cut up the peached and cherries. Boil the sugar and water together. When they have cooked 5 minutes, pour them over the beaten egg yolks, beating while pouring. Cook in a double boiler until as thick as boiled custard. Strain. Stand aside until cold. Add the flavoring, cream whipped until stiff, and the nuts. Turn into the freezer. When beginning to stiffen, add the fruit. Finish freezing. Pack in a mould. Bury in ice for 2 hours.
Submitted by Jan 18, 2010
15 min
30 min
45 min