{"id":7759,"slug":"nesselrode-pudding-2","title":"NESSELRODE PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One-half pound of shelled and skinned chestnuts","Yolks of five eggs","One-half pound of sugar","One pint of sweet cream","A few grains of salt","One-fourth pound of crystallized cherries","One-fourth pound of crystallized pineapple","One ounce of citron","One-fourth cup of stoned raisins","One-half cup of maraschino cordial","One pint of cream","Two tablespoons of powdered sugar"],"ingredients_norm":["shelled and skinned chestnut","egg yolk","sugar","sweet cream","few grains of salt","fourth pound of crystallized cherry","fourth pound of crystallized pineapple","citron","fourth cup of stoned raisin","maraschino cordial","cream","powdered sugar"],"steps":["Put on one-half pound of shelled and skinned chestnuts in cold water, and let them boil until very tender, then press them through a purée sieve.","Beat the yolks of five eggs with one-half pound of sugar until light, then add the mashed chestnuts, then stir in one pint of sweet cream.","Put on to boil in a double boiler, add a few grains of salt, and stir until the mixture begins to boil, then remove at once from fire and set aside to cool.","In a bowl put one-fourth pound of crystallized cherries, cut in half; one-fourth pound of crystallized pineapple cut up, one ounce of citron cut fine, one-fourth cup of stoned raisins and one-half cup of maraschino cordial.","Put the chestnut cream in a freezer, freeze ten minutes, then add one pint cream that has been whipped stiff with two tablespoons of powdered sugar, turn until it begins to get stiff, then add the fruits and turn awhile longer.","Pack in a pudding-mold in rock salt and ice two hours."],"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/12350","source_ref":"pg:12350:w92:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"d445bcbd65fdce7efe277cd993991c212abcb912b9e395a07a8a05763908e0b8","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}