NESSELRODE PUDDING No. 1 (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
NESSELRODE PUDDING (No. 1)
Mrs. Richard Thornton
• 2 ounces raisins,
• 2 ounces currants,
• 2 ounces candied citron,
• 2 ounces ginger,
• 2 ounces pineapples,
• 2 ounces peaches,
• 2 ounces apricots,
• 2 ounces cherries,
• 2 ounces orange peel.
Pour over this 3 glasses Maraschino cordial and let it stand over night.
Pulverize 4 dozen almonds, which have been blanched. Add 1/2 pound sugar and a vanilla bean and sift.
Make a custard of 1 quart milk, Yolks 12 eggs.
Boil the milk, heat the eggs and sugar, almonds and bean, and stir all into the boiling milk.
Boil till it thickens, and strain and put in a freezer.
Whip 4 pints thick cream and stir in fruit and add to the custard.
Mash macaroons and stir in at same time. Freeze all together.
This recipe can be simplified by adding only raisins and one kind of candied fruit and flavor with brandy.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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