524 PRACTICAL AMERICAN' COOKERY.
sponge-cake baked in thin sheets, to fit against the fruit on
the inside of the mould, and line it with the cake ; a large
loaf of sponge-cake can be sUced, for lining the mould ; after
the mould is lined, fill it with alternate layers of cake and
fruit until within half an inch of the top, and cut a shce of
cake to fit over the top ; after the mould is filled, put the
saucepan containing the custard over the fire, and stir it
constantly until it begins to thicken ; then stir in the gelatine,
and strain it into the mould containing the fruit and cake ;
when it has cooled a little, put on the top slice of cake, and
the cover of the mould, and close the mould -by binding a strip
of buttered cloth or thick paper around the joint of the
cover ; pack the mould as directed for the second freezing of
ices, in the proper recipe, and freeze the pudding for four
hours ; turn it from the mould before serving it.
Frozen cabinet pudding✪ Frozen Cabinet Pudding may be served with cold boiled
custard, whipped cream, the rum-sauce given with the re-
cipe for hot cabinet pudding, or with any good hard sauce.
CONFECTIONERS' NESSELRODE PUDDING.
This delicious ice can be prepared at home by attending
closely to the following directions, or any good confectioner
will make it to order. Boil fifty Italian chestnuts, remove
the shells and skins, and either rub them through a sieve
with a potato-masher, or pound them to a pulp in a mortar ;
there should be about a pint and a half of chestnut pulp ;
mix with it an equal quantity by measure of fine sugar, and
a pint and a half of very thick cream whipped to a stiff
froth, and freeze it like ice-cream ; meantime put over the
fire a pound of sugar and a pint and a half of water, and
let it boil ; while the sirup is heating, pick over four ounces
of sultana or seedless raisins, and cut in small dice four
ounces each of citron and candied pineapple, and when the
sugar is melted put them into it, together with four ounces
DESSERT. 525
of candied cherries ; boil the fruit in the sirup for five min-
utes, and then strain it out, saving the sirup ; after the fruit
is put into the sirup, boil and peel twenty-five more chest-
nu✪ Confectioners' Nesselrode Puddingts ; when the chestnuts are done, return the sirup to the
fire with a teaspoonful of lemon-juice, and boil it until large
bubbles form on the top ; then begin to test it by dropping
a little into ice-water ; as soon as it is hard and crisp directly
it touches the water, dip the nuts into it, and lay them on an
oiled dish. The candied nuts are to be used as a garnish
for the pudding after it is frozen. After the cream is frozen,
mix the fruit with it, and pack it in a tight mould for the
second freezing, or in paper cases, and freeze it the second
time as directed in the recipes for freezing ices ; serve the
candied nuts around it when it is sent to the table.
FRANCATELLI'S NESSELRODE PUDDING. ✪ Francatelli's Nesselrode Pudding
Page 278 · 4 recipe records on this page
Presented as published in 1885. 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
sponge-cake baked in thin sheets, to fit against the fruit on the inside of the mould, and line it with the cake ; a large loaf of sponge-cake can be sliced, for lining the mould ; after the mould is lined, fill it with alternate layers of cake and fruit until within half an inch of the top, and cut a shce of cake to fit over the top ; after the mould is filled, put the saucepan containing the custard over the fire, and stir it constantly until it begins to thicken ; then stir in the gelatine, and strain it into the mould containing the fruit and cake ; when it has cooled a little, put on the top slice of cake, and the cover of the mould, and close the mould -by binding a strip of buttered cloth or thick paper around the joint of the cover ; pack the mould as directed for the second freezing of ices, in the proper recipe, and freeze the pudding for four hours ; turn it from the mould before serving it.
Frozen cabinet pudding may be served with cold boiled custard, whipped cream, the rum-sauce given with the recipe for hot cabinet pudding, or with any good hard sauce.
CONFECTIONERS' NESSELRODE PUDDING.
This delicious ice can be prepared at home by attending closely to the following directions, or any good confectioner will make it to order. Boil fifty Italian chestnuts, remove the shells and skins, and either rub them through a sieve with a potato-masher, or pound them to a pulp in a mortar ; there should be about a pint and a half of chestnut pulp ; mix with it an equal quantity by measure of fine sugar, and a pint and a half of very thick cream whipped to a stiff froth, and freeze it like ice-cream ; meantime put over the fire a pound of sugar and a pint and a half of water, and let it boil ; while the sirup is heating, pick over four ounces of sultana or seedless raisins, and cut in small dice four ounces each of citron and candied pineapple, and when the sugar is melted put them into it, together with four ounces
of candied cherries ; boil the fruit in the sirup for five minutes, and then strain it out, saving the sirup ; after the fruit is put into the sirup, boil and peel twenty-five more chestnuts ; when the chestnuts are done, return the sirup to the fire with a teaspoonful of lemon-juice, and boil it until large bubbles form on the top ; then begin to test it by dropping a little into ice-water ; as soon as it is hard and crisp directly it touches the water, dip the nuts into it, and lay them on an oiled dish. The candied nuts are to be used as a garnish for the pudding after it is frozen. After the cream is frozen, mix the fruit with it, and pack it in a tight mould for the second freezing, or in paper cases, and freeze it the second time as directed in the recipes for freezing ices ; serve the candied nuts around it when it is sent to the table.
FRANCATELLI'S NESSELRODE PUDDING.
Records on this page
NougatFrozen Cabinet PuddingConfectioners' Nesselrode PuddingFrancatelli's Nesselrode Pudding