Nesselrode Pudding.— Peel two dozen
Spanish chestnuts. Put them into boiling water
for five minutes, then take off the second skin,
and boil them until tender with half a stick of
vanilla and half the thin rind of a fresh lemon
in the water with them. Drain them well, and
pound them in a mortar. Press them through a
hair-sieve, and mix with them a quarter of a
pound of powdered sugar, a glass of maraschino,
and half a pint of thick cream Dissolve three-
quarters of an ounce of best isinglass in a little
water, stir it into half a pint of hot cream, add
the chestnuts, &c., and keep stirring the mix-
ture gently until it is sufficientlj^ stiff to hold
the fruit without letting it fall to the bottom.
"Work in two ounces of picked and diied cur-
rants, and two ounces of candied citron cut into
thin strips.✪ Nesselrode Pudding Put the mixture into an oiled
mould, and set in a cool place to stiffen. Time,
about three-quarters of an hour to boil the
chestnuts. Probable cost, 3s. Sufficient for
eight or nine persons.
Nesselrode Pudding (another way).—
Peel about two do/;i-u Spanish chestnuts. Throw
them into boOing water, and let them i-emain
for five minutes. Drain them, take off the
second skin, and put them into a saucepan with
a pint of water and half a stick of vanilla, and
lot them simmer until quite tender; then pound
ill a mortar to a smooth paste, and press them
through a fine sieve. Mix the weU-beaten yolks
of four eggs with a pint of warm cream, and
add four ounces of loaf sugar. Put the custard
into a jug, place it in a pan of boiling water,
and stir it gently untU it thickens. Put in the
pounded chestnuts, and pass the mixture through
a tamis. Add a glass of maraschino, and freeze
in the ordinary way. Take one ounce of stoned
raisins, one ounce of candied citron cut into
slices, and one ounce of dried and picked cur-
rants. To prepare them, let them soak in a
little maraschino mixed with a small quantity
of sugar for several hours, or let them simmer
gently in syrup for about twenty minutes, then
drain and cool them. ^Vhen the pudding is set,
put the fruit in with it. Boil a quarter of a
pound of loaf sugar and a quarter of a pint of
water to a syrup, beat it briskly with a wooden
spoon for a few minutes, mix with it the whites
of three eggs which have been whisked to a
firm froth. Work these into the pudding, and
add last of all half a pint of whipped cream.
Place the pudding in an ice-mould, put on the
Ud, freeze, and turn out when wanted. Pro-
bable cost, 3s. 6d. Sufficient for eight or ten
persons.
Nettle. — The common nettle is one of a
tribe of plants which includes the fig, the hop,
and others employed as food. Nettles are used
as an article of diet in some parts of the countrj-.
They are wholesome, and almost medicinal in
their properties.
Nettle Beer. -The stalks and leaves of
the nettle are used in some parts of England
for making a light kind of beer, which may be
seen advertised at stalls, and in humble shops in
Manckester and other towns.
Nettle, Rennet of.— In the Western
Islands of Scotland a rennet is prepared by
adding a quart of salt to three pints of a strong
decoction of nettles, a table-spoonful of which
is said to be sufficient to coagulate a bowl of
milk. — Johnson.
Page 992 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Nesselrode Pudding.— Peel two dozen Spanish chestnuts. Put them into boiling water for five minutes, then take off the second skin, and boil them until tender with half a stick of vanilla and half the thin rind of a fresh lemon in the water with them. Drain them well, and pound them in a mortar. Press them through a hair-sieve, and mix with them a quarter of a pound of powdered sugar, a glass of maraschino, and half a pint of thick cream Dissolve three-quarters of an ounce of best isinglass in a little water, stir it into half a pint of hot cream, add the chestnuts, &c., and keep stirring the mixture gently until it is sufficientlj^ stiff to hold the fruit without letting it fall to the bottom. "Work in two ounces of picked and dried currants, and two ounces of candied citron cut into thin strips. Put the mixture into an oiled mould, and set in a cool place to stiffen. Time, about three-quarters of an hour to boil the chestnuts. Probable cost, 3s. Sufficient for eight or nine persons.
Nesselrode Pudding (another way).—
Peel about two dozen Spanish chestnuts. Throw them into boiling water, and let them remain
for five minutes. Drain them, take off the second skin, and put them into a saucepan with a pint of water and half a stick of vanilla, and lot them simmer until quite tender; then pound in a mortar to a smooth paste, and press them through a fine sieve. Mix the weU-beaten yolks of four eggs with a pint of warm cream, and add four ounces of loaf sugar. Put the custard into a jug, place it in a pan of boiling water, and stir it gently until it thickens. Put in the pounded chestnuts, and pass the mixture through a tamis. Add a glass of maraschino, and freeze in the ordinary way. Take one ounce of stoned raisins, one ounce of candied citron cut into slices, and one ounce of dried and picked currants. To prepare them, let them soak in a little maraschino mixed with a small quantity of sugar for several hours, or let them simmer gently in syrup for about twenty minutes, then drain and cool them. When the pudding is set, put the fruit in with it. Boil a quarter of a pound of loaf sugar and a quarter of a pint of water to a syrup, beat it briskly with a wooden spoon for a few minutes, mix with it the whites of three eggs which have been whisked to a firm froth. Work these into the pudding, and add last of all half a pint of whipped cream. Place the pudding in an ice-mould, put on the Ud, freeze, and turn out when wanted. Probable cost, 3s. 6d. Sufficient for eight or ten persons.
Nettle. — The common nettle is one of a tribe of plants which includes the fig, the hop, and others employed as food. Nettles are used as an article of diet in some parts of the countrj-. They are wholesome, and almost medicinal in their properties.
Nettle Beer. -The stalks and leaves of the nettle are used in some parts of England for making a light kind of beer, which may be seen advertised at stalls, and in humble shops in Manckester and other towns.
Nettle, Rennet of.— In the Western Islands of Scotland a rennet is prepared by adding a quart of salt to three pints of a strong decoction of nettles, a table-spoonful of which is said to be sufficient to coagulate a bowl of milk. — Johnson.
Records on this page
Nesselrode Pudding