Frozen Nesselrode

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • cups sugar
  • ¾ cup water
  • ½ lb.


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.