Dessert
Nesselrode pudding
Nesselrode pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a rich custard of eight eggs and a quart of milk.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a rich custard of eight eggs and a quart of milk;
- stir into it a quart of rich cream, turn into a freezer and grind until half-frozen.
- Now open the freezer, remove the dasher and with a long-handled spoon beat into the cream a pound of chopped marrons glacés.
- Replace the top of the freezer, pack down in ice and rock salt, and leave for three hours.
- Turn the pudding upon a chilled platter, and heap whipped cream about the base.
Historical transcription
Source method
- 1
Make a rich custard of eight eggs and a quart of milk; stir into it a quart of rich cream, turn into a freezer and grind until half-frozen. Now open the freezer, remove the dasher and with a long-handled spoon beat into the cream a pound of chopped marrons glacés. Replace the top of the freezer, pack down in ice and rock salt, and leave for three hours. Turn the pudding upon a chilled platter, and heap whipped cream about the base.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.