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Nesselrode Pudding (Chestnut Pudding)

1/2 cup chestnut puree
1/4 cup crystallized cherries
1/2 cup candied orange peel
1/2 cup Marsala
1/2 cup currants
1/2 cup sultanas
1 dessertspoon Maraschino liquor
2 cups whipping cream

2 cups milk
5 eggs
3/4 cup sugar

Dice glaceed and candied things into bits and macerate them in the
Marsala. Wash the currants and sultanas and soak them in warm water;
when it's time to use them drain them well and dry them thoroughly
in a clean dish towel, if you have any, or paper towels. In a heavy
bottomed saucepan, heat the milk slowly until it boils. Separate
the eggs. Reserve the whites for a chemistry experiment in the back
of the refrigerator; place the yolks in a bowl and add the sugar,
beating vigorously until the mixture is light and frothy, which
takes some doing. By then the milk should be boiling. Pour it over
the mixture in the bowl, then return the contents of the bowl to
the saucepan. Stir religiously, scraping all the corners and cook
over low heat until the custard thickens. Strain the custard through
a sieve. Mix the chestnut puree, the Maraschino and the custard
together well, then add the candied things and the raisinoids.
Whip the cream until it is very stiff, and fold it carefully into
the mixture. Pour it into a charlotte mold (I used a 2-quart plastic
tub) lined with waxed paper. Cover tightly with foil and freeze
for 24 hours.

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