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Name: Ruth Epsteins Nesselrode Pudding/pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Cold water; 3 tb Dark rum; 2 c Nesselrode; drained (recipe; 1/2 c milk; 1 Baked 9" pie shell; 1 tb Unflavored gelatin (1; 1 & 1/2 c heavy (whipping); 1 pn Salt; 2 Eggs separated; 1/4 c Plus 2 T sugar; 1 oz Grated semisweet chocolate

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INGREDIENTS

1 tb Cold water
3 tb Dark rum
2 c Nesselrode; drained (recipe
1/2 c milk
1 Baked 9" pie shell
1 tb Unflavored gelatin (1
1 & 1/2 c heavy (whipping)
1 pn Salt
2 Eggs ; separated
1/4 c Plus 2 T sugar
1 oz Grated semisweet chocolate

Servings

INSTRUCTIONS

In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften. In a saucepan, scald the cream and milk. Remove from heat & set aside to cool slightly. In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks. In a steady stream, add the milk and cream to the mixture, stirring constantly. Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick, 10 min. Do not oil. Remove from heat and stir in gelatin mixture. Set aside. In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff peaks form. Fold Nesselrode into the egg whites, then fold the mixture into the reserved gelatin mixture. Cover and refrigerate for 5 min. Turn mixture into pie shell or spoon into 8 parfait glasses. Chill until firm. Garnish w/chocolate shavings. Recipe By : from: New York Cookbook, by M. ONeill Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 1996 13:04:21 -0500 (EST) From: argreene@nando.net (Allison Greene)

NOTES

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Ruth Epsteins Nesselrode Pudding/pie

1 tb Cold water
3 tb Dark rum
2 c Nesselrode; drained (recipe
1/2 c milk
1 Baked 9" pie shell
1 tb Unflavored gelatin (1
1 & 1/2 c heavy (whipping)
1 pn Salt
2 Eggs separated
1/4 c Plus 2 T sugar
1 oz Grated semisweet chocolate

In a small bowl, dissolve the gelatin in the rum and cold water; set  aside to soften.  In a saucepan, scald the cream and milk.  Remove from  heat & set aside to cool slightly.    In the top of a double boiler, off the heat, whisk together the salt, 2 T  of the sugar, and the egg yolks.  In a steady stream, add the milk and  cream to the mixture, stirring constantly.  Set the top of the double  boiler over simmering water and cook, stirring constantly, until the  mixture is thick, 10 min.  Do not oil.  Remove from heat and stir in  gelatin mixture.  Set aside.     In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff peaks  form.  Fold Nesselrode into the egg whites, then fold the mixture into the  reserved gelatin mixture.  Cover and refrigerate for 5 min.     Turn mixture into pie shell or spoon into 8 parfait glasses.  Chill  until firm.  Garnish w/chocolate shavings.  Recipe By     : from: New York Cookbook, by M. ONeill    Posted to MC-Recipe Digest V1 #286    Date: Fri, 8 Nov 1996 13:04:21 -0500 (EST)    From: argreene@nando.net (Allison Greene)

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Nutrition

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Serving Size: 1 Serving (605g)
Recipe Makes: 1 Servings

Calories: 829
Calories from Fat: 453 (55%)

Amt Per Serving		% DV

	Total Fat 50.3g	67 %
	Saturated Fat 15.9g	79 %
	Monounsaturated Fat 19.2g
	Polyunsanturated Fat 6.9g
Cholesterol 2117.4mg		652 %
Sodium 713.4mg		25 %
Potassium 726.7mg		19 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.6g
Protein 64g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 829

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