Nesselrode Pudding
40 chestnuts
4 yolks
¹⁄₂ cup powdered sugar
1 pint milk
¹⁄₂ pint cream
1 tea-spoon vanilla
¹⁄₄ lb. shredded candied pine apple
¹⁄₂ tea-cup maraschino
Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries.