Nesselrode Pudding Recipe

1 quart of cream
1 cupful of granulated sugar
1 tablespoonful of vanilla
1 pint of strawberry water ice
Yolks of six eggs
Put half the cream over the fire in a double boiler. Beat the yolks and
sugar together until light, add them to the boiling cream, and cook and
stir for one minute until it begins to thicken. Take from the fire, add the
remaining pint of cream and the vanilla, and stand aside until very cold.
Freeze, and pack into a round or melon mold, leaving a well in the centre.
Fill this well with Strawberry Water Ice that has been frozen an hour
before, and cover it with some of the pudding mixture that you have left in
the freezer. Fasten the lid, bind the seam with a piece of muslin dipped in
suet or paraffin, and pack in salt and ice to stand for not less than two
hours, four is better. Serve with Montrose Sauce poured around it.
This will serve twelve persons.

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