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April 18th – Nesselrode Pudding

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

3 cups French or Italian Chestnuts
1lb French candied fruit
wine-glass of sherry
2 cups sugar
1 cup water
4 egg yolks
1 pint cream
1 teaspoon vanilla

Peel the chestnuts and simmer in water for 30 minutes. Drain and puree.

Cut the candied fruit into small pieces and cover with the sherry.

Boil the sugar and water for fifteen minutes until a syrup is formed.

Lightly beat the egg yolks and beat into the sugar syrup. Reheat until it boils, beating continuously. Remove from the heat and beat as it cools.

Whip the cream to a stiff froth and add to the syrup mix, sherry, fruit and add the vanilla.

Freeze and serve.