Nesselrode Pudding (Mrs. H. Barker.)

Ingredients

• 3 cups sugar
• 1 cup water
• 6 eggs, separated
• 1 box Cox's gelatine
• 1 cup raisins, seeded
• 1 cup nuts, rolled small
• thick cream
• salt and ice

Instructions

1. Boil together the sugar and water until the syrup reaches the rope stage. Beat the boiling syrup into the yolks of eggs that have been previously beaten very light. Fold in the stiffly beaten egg whites. Add the gelatine that has been dissolved in warm water. Fold in the raisins, which should be seeded, steamed, and soaked in sherry or whiskey. Add the nuts rolled small—or crumbled macaroons, or a mixture of both—according to preference. Finish with enough thick cream to make a full gallon. Pack the mixture in salt and ice, freeze it, and let it stand long enough to ripen.