See Nesselrode pudding in All languages combined, or Wiktionary
{
"etymology_text": "Named after the Russian diplomat Karl Nesselrode (1780–1862). Generally attributed to Chef Mony (or Muny, Munie, Monni or Mouy), who invented the basic idea sometime before 1840 while working for him.",
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"ref": "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:",
"text": "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.",
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"ref": "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:",
"text": "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.",
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"ref": "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:",
"text": "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.",
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"ref": "1984, Anita Brookner, Hotel du Lac, Penguin, published 2016, page 125:",
"text": "[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.",
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"glosses": [
"A 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."
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"etymology_text": "Named after the Russian diplomat Karl Nesselrode (1780–1862). Generally attributed to Chef Mony (or Muny, Munie, Monni or Mouy), who invented the basic idea sometime before 1840 while working for him.",
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"text": "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.",
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"ref": "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:",
"text": "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.",
"type": "quotation"
},
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391,
409
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"ref": "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:",
"text": "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.",
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217,
235
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"ref": "1984, Anita Brookner, Hotel du Lac, Penguin, published 2016, page 125:",
"text": "[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.",
"type": "quotation"
}
],
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Download raw JSONL data for Nesselrode pudding meaning in English (4.1kB)
This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2026-10-03 from the enwiktionary dump dated 2026-09-02 using wiktextract (1a05e46 and e3d6d4e). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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