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 three cups sugar and one cup water until the syrup ropes.
2. Beat it boiling hot into the yolks of six eggs, previously beaten very light.
3. Fold in the stiffly beaten whites.
4. Then add box Cox's gelatine dissolved in warm water; one cup raisins, seeded, steamed and soaked in sherry or whiskey; and one cup of nuts rolled small, else one cup of crumbled macaroons, or a cup of both mixed.
5. Finish with enough thick cream to make a full gallon.
6. Pack in salt and ice, freeze, and let stand long enough to ripen.