nesselrode pudding
5 ounces chestnuts in syrup Syrup and water to make 3/4 cup 1/4 cup granulated sugar 3 egg yolks, beaten 1 tablespoon unflavored gelatine 3 tablespoons cold wate...
Ingredients
- 5ouncechestnuts in syrup
- 1/4cupgranulated sugar
- 3egg yolks, beaten
- 1tablespoonunflavored gelatine
- 3tablespooncold water
- 2ouncecandied cherries
- 1pineapple ring
- 3/4cupground toasted almonds
Directions
- 1
Nesselrode Pudding 5 ounces chestnuts in syrup Syrup and water to make 3/4 cup 1/4 cup granulated sugar 3 egg yolks, beaten 1 tablespoon unf
- 2
Measure syrup and add enough water to make 3/4 cup
- 3
Add syrup and water to sugar and simmer for 5 minutes
- 4
Beat egg yolks and add slowly to syrup and cook a few seconds over hot water
- 5
Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved
- 6
Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and t
- 7
Put in a greased 8-inch melon mold and chill several hours
- 8
The angelica, sliced thin, may be saved to decorate the mold