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Pudding a la Nesselrode

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. eight oz. of a smooth
  2. four oz. of currants

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To an English custard, prepared after No.
  2. 2397, add eight oz.
  3. of a smooth, chestnut purée, and four oz.
  4. of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice;
  5. these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira.
  6. Add some Maraschino-flavoured, whipped cream to the preparation;
  7. apportioning it as for a Bavarois.
  8. Garnish the bottom and sides of a Charlotte mould with white paper;
  9. pour the preparation into the mould;
  10. completely close the latter, sealing the lid down with a thread of butter, and surround the utensil with plenty of salted ice.
  11. When about to serve, turn out on a napkin;
  12. remove the paper, and surround the base of the pudding with a crown of fine, candied chestnuts, or balls of chocolate-iced, candied chestnut purée.
  13. N.B.—The English custard may be packed in the freezer, mixed with whipped cream when it is almost congealed, and then placed in a mould.

Plating

Cookware for this recipe

  • Whisk
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.