Named for Russian diplomat Count Nesselrode, this frozen dessert recipe was created by one of two chefs in his honor. Iced Nesselrode Pudding, a chestnut-based chilled sweet, was considered to be very expensive, very fancy, very tasty — and was, consequently, very popular during the Victorian era.

Nesselrode Pudding

No dinner is complete without an ice cream, or at least is so regarded by the average American mind. The Nesselrode pudding is perhaps the most delicious of all the varieties known. – Mrs. Oliver Bell Bounce

Boil three dozen chestnuts in water, and when done, peel, pound and put them through a sieve. Rut the pulp into a stew pan with the yolks of eight eggs, a pint of cream, two sticks of vanilla (pounded), half a pint pineapple syrup and a pinch of salt.

Stir these ingredients over the fire until they form a custard, then rut the whole through a fine sieve into a bowl. Cut four ounces of green citron, six ounces of pineapple (which has previously been stewed until tender in the syrup) into small bits and place them in a deep dish with six ounces of dried cherries and four ounces of Smyrna raisins. To these, add two wine glasses of Maraschino and allow the fruit to steep for several hours.

Place the chestnut cream in a freezing can and freeze in the usual manner. When nearly stiff, add half a pint of whipped cream and the fruit wine and continue working until thoroughly set. Then pack in the mould cover and immerse in ice and salt until needed.


About this story

Source publication: The Salt Lake Herald

Source publication date: 20 December 1896

Notes: Woman's Page - Christmas 1896

Filed under: 1890s, Christmas, Dessert recipes, Food & drink, Newspapers

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