nesselrode pudding

plural nesselrode puddings

1. countableuncountableAlternative letter-case form of Nesselrode pudding.

   In England candied fruits turn up in mincemeat and nesselrode pudding. In this country they are found in gift packages and chopped up in fruitcakes.

   1989 December 24, Kathleen Beckett-Young, “FARE OF THE COUNTRY; Candied Fruit of Provence: Sweet Tradition”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 30 Oct 2009

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   Italy sends us many queer things besides macaroni and olives and rare old cheeses. One of those that few persons are familiar with is the Italian chestnut, which comes by the hundred bags to make the thousands of nesselrode puddings and other achievements of our imported chefs that help to give the great American Nation its reputation for dyspepsia.

   1903 November 8, “ODDITIES OF INTERNATIONAL TRADE; Facts Which Do Not Appear in the Treasury's Statistics.”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 11 Feb 2026

   Nesselrode pie is an American adaptation of nesselrode pudding, which was named for a Russian statesman of the last century, Count Karl Robert Nesselrode, for whom it may have been created or of which he may have been particularly fond.

   1953 January 21, Jane Nickerson, “News of Food; Wooden Salad Bowls and Nesselrode Pie Are Among Topics Brought Up by Readers”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC

   The blend is named after Count Karl Robert Nesselrode, a Russian diplomat in the last century, whose chef, M. Mouy, invented a nesselrode pudding of chestnuts and fruits.

   1956 December 9, Jane Nickerson, “CHEESE CAKE WITH CRANBERRY GLAZE”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 11 Feb 2026

plural Nesselrode puddings · alternative nesselrode pudding

1. countableuncountableA chestnut-based frozen dessert, generally agreed to contain pureed chestnuts, mixed with cream or egg custard, flavoured with dried fruit, including currants, raisins and dried cherries, candied peel and brandy or other spirits.

   It was thanks to her [Fannie Farmer] that since the cradle dined on Nesselrode pudding, charlotte Russe, shrimp Newburg, curried chicken and poached vegetables with hollandaise sauce.

   1979 September 12, Craig Claiborne, “New Life, New Spice For Classic Cookbook”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 11 Feb 2026

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   She began with caviar, sprinted through a cup of chicken gumbo, dallied for a brief while with a delectable brook trout; consorted with a tenderloin and certain congenial vegetables, rallied around a punch frappée, hot-footed with a canvasback duck, loped along arm in arm with an alligator pear salad, began to show signs of distress in company with a Nesselrode pudding and fancy cakes, and was beaten out in the final lap by a bottle of champagne, the demi-tasse coming along too late to give her even a small percentage of the gate receipts.

   1909 May 16, Thomas L[ansing] Masson, “THE WHITE WOMAN'S BURDEN; Being Some Passing Reflections On Clothes to Be Seen in New York”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 11 Feb 2026

   It is doubtful that a hovel would be the setting for a dinner that took place on May 2, 1941, when the Knopfs' guest was the violinist Jascha Heifetz. They served soft-shell crabs with a 1928 Chateau Haut-Brion Blanc, broiled young turkey, sweet potatoes and hearts of palm salad with an 1870 Chateau Margaux, a green salad with Monterey Jack cheese (then virtually unknown in the East) and Nesselrode pudding followed by Cognac.

   1982 November 3, Mimi Sheraton, “THE FOOD TASTES OF TASTEMAKERS”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 11 Feb 2026

   [T]he team of girls […] would now turn the kitchen into their own domain as they manufactured the asparagus rolls and the mushroom vol-au-vents and the tiny cheese beignets and the iced finger of orange cake, and the Nesselrode pudding.

   1984, Anita Brookner, Hotel du Lac, Penguin, published 2016, page 125