{"id":4622,"slug":"nesselrode-pudding","title":"Nesselrode pudding.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of eight eggs","one-half pound of sugar","one pony of good rum","one quart of whipped cream","one-half pound of broken marrons glacés","marron glacé","maraschino sauce"],"ingredients_norm":["egg yolk","sugar","pony of good rum","whipped cream","broken marrons glace","marron glace","maraschino sauce"],"steps":["Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy.","Then remove from the fire and continue beating until cold.","Then add one quart of whipped cream and one-half pound of broken marrons glacés. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard.","It will require about two hours to freeze.","To serve, remove from mould, decorate the top with a marron glacé, and pour maraschino sauce around the bottom of the pudding."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w23:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"918b68e086bd50d35899e4d88ed6e2574643cff952866097f49a373c3e30b3c6","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/nesselrode-pudding"}