Originally posted by Ort. Carlton.
Has anyone ever heard of Nestlerode Pudding? My Mother was originally from Ohio, and she extolled it as a local specialty around where she grew up (Oxford/Middletown/Hamilton). Apparently it didn't travel very far, because I've seen almost no reference to it anywhere. Has anyone got a recipe/story/anecdote/antedote?
Not Pudding Y'all On, Ort. Carlton, Along The Nestle Road To Athens, Georgia.
P. S. There is not apparently any connection to the food purveyor Nestle'... pure happenstance.
Here is some Nesselrode info I swiped off of the web:
From The Penguin Book of Food and Drink (Canada, UK), edited by Paul Levy. Recipe from Jane Grigson.
An iced pudding flavoured with chestnuts and dried fruit was invented by Monsieur Mony, chef for many years to the Russian diplomat, Count Nesselrode, in Paris. He passed the recipe on to Jules Goufflé who published it in his Livre de Cuisine of 1867. Glacé fruit and peel were a further embellishment to the Nesselrode by the time Proust was old enough to notice such things.
1 Tbsp sugar
60 g (2 oz) mixed currants and raisins
40 g (2 oz) mixed glacé fruits, angelica, candied orange peel
Maraschino liqueur (or Madeira, Marsala, etc.)
300 ml (10 fl oz) single (whipping) cream
4 large egg yolks
125 g (4 oz) sweetened chestnut purée, or unsweetened with vanilla
sugar to taste
300 ml (10 fl oz) double cream
Bring the sugar to the boil with 3 Tbsp of hot water and simmer the dried fruit in this syrup for a minute. Remove from the heat and leave to cool. Put in a basin with the chopped glacé fruits etc., and add enough Maraschino to cover. Leave several hours or overnight.
Bring single cream to the boil slowly with the vanilla pod, and pour on to the beaten egg yolks, whisking. Return to the pan and cook slowly, without allowing the custard to boil, until it thickens. Cool slightly, then strain on to the fruits, and add the chestnut purée (it will mix more easily if the custard is still tepid). Whip the double cream, fold into the chestnut mixture, and freeze in the usual way at the lowest possible temperature.
Turn out and decorate with the marrons glacés and whipped cream, if you like: Monsieur Mony served a cream and egg custard, chilled and flavoured with Maraschino, but the habit of serving a custard sauce with ices is not popular any more.