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Mock Nesselrode Pudding

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Ingredients
  Gelatin 2 1⁄2 Tablespoon
  Cold milk 1 Cup (16 tbs)
  Egg yolks 4
  Sugar 3⁄4 Cup (12 tbs)
  Scalded milk 3 Cup (48 tbs)
  Chopped raisins 3⁄4 Cup (12 tbs)
  Macaroons 10 , crumbled
  Vanilla 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Sherry flavoring 2 Tablespoon
  Egg whites 4
Directions

Soak gelatin in cold milk 5 minutes.
Beat egg yolks and sugar together; pour scalded milk on them.
Put in double boiler or over hot water; cook, stirring constantly until custard coats spoon.
Add gelatin; stir until dissolved.
Take from fire.
Add raisins, macaroon crumbs, vanilla, almond extract, and sherry flavoring; mix well.
Fold in stiffly beaten egg whites.
Set in pan of ice water; beat until thick.
Pour into 6-cup mold that has been dipped in cold water; chill thoroughly.
Turn out of mold onto plate; decorate with whipped cream and maraschino cherries

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding

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