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NESSELRODE PUDDING No. 2 (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
 

NESSELRODE PUDDING RECIPE No. 2 (1904)
E. D. P.
 

INGREDIENTS

• 1 quart of milk,
• Yolks of 12 eggs,
• 1/2 pound of sugar,
• 48 Spanish chestnuts or equal in common chestnuts,
• 3 glasses of Maraschino,
• 12 waxy meringues,
• 3 pints of whipped cream.
 

DIRECTIONS

Make custard of milk, eggs, and sugar.

Blanch chestnuts like almonds and add to custard.

When half frozen, add meringues, Maraschino, and cream and freeze hard.
 

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/