Sweets/Treats Nesselrode Pudding

nesselrode pudding
(from The Book of Household Management, edited by Isabella Beeton, 1861)

(A fashionable iced pudding. - Carême's Recipe)​

Ingredients:

40 chestnuts​

1 lb. of sugar​

flavouring of vanilla​

1 pint of cream​

12 egg yolks​

1 glass of Maraschino cherries​

1 oz. of candied citron​

2 oz. of currants​

2 oz. of stoned raisins​

1/2 pint of whipped cream​

3 eggs​

Instructions:

1313. INGREDIENTS. - 40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, 1/2 pint of whipped cream, 3 eggs.​

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Mode. - Blanch the chestnuts in boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs. Set this mixture over a slow fire, stirring it without ceasing, and just as it begins to boil, take it off and pass it through a tammy. When it is cold, put it into a freezing pot, adding the Maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup. When the pudding is perfectly frozen, put it into a pineapple-shaped mould; close the lid, place it again in the freezing pan, covered over with pounded ice and saltpetre, and let it remain until required for table; then turn the pudding out, and serve.​

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Time. - 1/2 hour to freeze the mixture.​

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Seasonable from October to February.​