No. 1329 Nesselrode Pudding.
Blanch four dozen chestnuts in boiling water, skin and place them in the screen, when dry take them out, and when cold put them into a mortar with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put it into a stewpan with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, when lay a tammie upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 1381), when frozen have a large high ice-mould, which closes hermetically, have also two ounces of currants, and two ounces of Smyrna raisins, soaked in four glasses of maresquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot with a pint of whipped cream and half the meringue preparation directed in (No. 1318); freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, when dip it into lukewarm water, and turn it out upon your dish.