NESSELRODE PUDDING. (_A fashionable iced pudding--Carême's Recipe_.)

Ingredients

• 40 chestnuts
• 1 lb sugar
• flavouring of vanilla
• 1 pint cream
• the yolks of 12 eggs
• 1 glass Maraschino
• 1 oz candied citron
• 2 oz currants
• 2 oz stoned raisins
• 1/2 pint whipped cream
• 3 eggs

Instructions

1. Blanch the chestnuts in boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup.
2. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs.
3. Set this mixture over a slow fire, stirring it _without ceasing_, and just as it begins to boil, take it off and pass it through a tammy.
4. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set;
5. then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup.
6. When the pudding is perfectly frozen, put it into a pineapple-shaped mould; close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table;
7. then turn the pudding out, and serve.