Nesselrode Pudding

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ cup cold water
  • ½ box granulated gelatine
  • 2 cups hot milk
  • 5 eggs
  • cup raisins
  • 3 tablespoons blanched almonds
  • Small piece of citron, cut fine
  • ½ cup sugar


Beat yolks of eggs with sugar and add to the hot milk. Cook one minute or until it coats the spoon, stirring constantly. Dissolve gelatine in the cold water. Add to hot milk mixture and stir until dissolved; then add the chopped nuts, raisins, citron and a little salt. Set in a pan of cold water for five minutes. Then add the beaten whites of the five eggs. Also one tablespoon brandy and one teaspoon vanilla. Put in a mould until stiff. Serve with plain or whipped cream.