One of my spouse's childhood memories of growing up in a suburb of New York City resolves around a pudding/pie made with Nesselrode sauce. His mother served it around "the holidays" (in our country, the period between late November - Thanksgiving - and Christmas Day, December 25).
It didn't come out to be like a pie in a crust. It came out more like a pudding. He remembered it being made from a nesselrode sauce that came in a jar. He doesn't remember much more about how his Mom made it.
He remembers a "Delmonico pudding" with layers of ingredients in a tube pan, and nesselrode sauce was one of the layers.
The nesselrode sauce was chestnut based with cream. What he remembers didn't have raisins or dried fruit in it but we are finding online recipes do have those ingredients, plus rum.
Several years ago, my sister in law came up from New York City to visit, and we went online to try to find nesselrode sauce. Apparently, they stopped making the sauce commercially some 25 or more years ago. I tried again this past weekend and could not find a commercial sauce version.
But nesselrode pie itself is apparently making a comeback.
Here is another version.
And if you are really ready for a workout, how about this heirloom recipe from 1874?
It would seem this wonderful desert (originally served frozen) dates from around 1814. In other words, it is over 200 years old.
I also found a recipe for nesselrode sauce. Apparently this was a New York City area favorite between the 40s and the 60s. My spouse grew up in the 1950's and 1960's, so the timeline fits.
Day 2 of the Ultimate Blog Challenge #blogboost.
Join Shilpa and Bellybytes on the first Tuesday of every month for #FlavoursomeTuesday. Their theme this month is Breakfast but, as some like to say "Eat Dessert First!"