Nesselrode pudding
Make a rich custard of eight eggs and a quart of milk; stir into it a quart of rich cream, turn into a freezer and grind until half-frozen. Now open the freezer, remove the dasher and with a long-handled spoon beat into the cream a pound of chopped marrons glacés. Replace the top of the freezer, pack down in ice and rock salt, and leave for three hours. Turn the pudding upon a chilled platter, and heap whipped cream about the base.