Frozen Nesselrode

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • cups sugar
  • ¾ cup water
  • ½ lb. candied fruit, cut fine
  • 1 wine glass sherry
  • 4 yolks
  • cups chestnuts (boiled and put through a ricer)
  • 1 qt. whipped cream


Boil sugar and water to a syrup, cool, add yolks, and put on stove in a double boiler; cook until smooth, stirring constantly; cool again, add the chestnuts, after straining through a ricer, add all other ingredients and fill in a mould. Pack in ice and salt for 4 hours.