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Classic
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page 175
and bean, and stir all into the boiling milk. Boil till it thickens, and strain
and put in a freezer. Whip 4 pints thick cream and stir in fruit and add to the
custard. Mash macaroons and stir in at same time. Freeze all together.
This recipe can be simplified by adding only raisins and one kind of candied
fruit and flavor with brandy.
NESSELRODE PUDDING (No. 2)
E. D. P.
1 quart of milk,
Yolks of 12 eggs,
1/2 pound of sugar,
48 Spanish chestnuts or equal in common chestnuts,
3 glasses of Maraschino,
12 waxy meringues,
3 pints of whipped cream.
Make custard of milk, eggs, and sugar. Blanch chestnuts like almonds and add to
custard. When half frozen, add meringues, Maraschino, and cream and freeze hard.
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