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Nesselrode Pudding

Puddings and Sweet Deserts

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Frozen custard with cream and preserved fruits, often flavoured with rum and usually including chestnut puree. Subject to considerable variation, but always characterised by presentation in a fancy mould. Said to have been invented by the French master Careme in 1814 for the diplomat Count Karl Von Nesselrode, it was one of the most popular puddings among the English upper classes throughout the latter half of the 19th Century (Acton 1845, Francatelli 1846, Mrs.B, etc)

Count karl Von Nesselrode

Victorian ice pudding moulds.
From 'Gunter's modern confectioner' of 1870

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

We give Monsieur Careme's own receipt for this favourite and fashionable dish, not having ourselves had a good opportunity of proving it; but as it originated with him he is the best authority for it. It may be varied in many ways, which the taste or ingenuity of the reader will easily suggest. Boil forty fine sound Spanish chestnuts quite tender in plenty of water, take off the husks, and pound the chestnuts perfectly with a few spoonsful of syrup; rub them through a fine sieve, and mix them in a basin with a pint of syrup made with a pound of sugar clarified, and highly-flavoured with a pod of vanilla, a pint of rich cream, and the yolks of twelve eggs; thicken the mixture like a boiled custard; when it is cold put it into a freezing pot, adding a glass of maraschino, and make it set to an iced cream; then add an ounce of preserved citron cut in dice, two ounces of currants, and as many fine raisins stoned and divided (all of which should be soaked from the day before in some maraschino with a little sugar); the whole thus mingled, add a plateful of whipped cream, and the whites of three eggs prepared as for Italian meringue. When the pudding is perfectly frozen, mould it in a pewter mould of the form of a pine-apple, and place it again in the ice till wanted to serve. Preserved cherries may be substituted for the raisins and currants.

Obs.- As Monsieur Careme directs the eggs for his Italian meringues to be prepared as follows, he probably intends that they should be mixed with the syrup before they are added to the pudding. Boil together half a pound of the finest sugar, and half a pint of water, until they begin to be very thick; then, with a wooden spoon, work the sugar against the side of the pan till it whitens; leave it to cool a little, work it again, and then with a whisk mingle with it the eggs whipped to a very firm froth, which ought to produce a preparation very white, smooth, and brilliant.

Original Receipt in 'Gunter's modern confectioner' of 1870

184 Plombiere or Ice Pudding
To one point of cream add one pint of milk the yolks of ten eggs two whole eggs a small quantity of mixed spice twelve ounces of sugar and one stick of Vanilla. Stir on the fire till near boiling then pass through a tammy sieve. Add one wineglass of Maraschino and one of Brandy Mix well together and freeze

185 Nesselrode Pudding
Is made the same with the addition of Preserved Fruit cut into small dice soaked in brandy and mixed with it

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