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The Boston Globe

Food & dining

Dessert recipes from the early 1900s

In the early 1900s, frozen desserts were the most stylish way to end a banquet or a dinner party, all year round.

Nesselrode pudding was a 19th-century frozen dessert created by French chefs to honor the Russian diplomat Karl Robert von Nesselrode, who negotiated the Treaty of Paris following the Crimean War. Nesselrode pudding became popular in the United States by the 1890s, where it was a favorite for winter banquets, including Christmas dinners. Dense with chestnuts and candied fruit and flavored with maraschino liqueur, Nesselrode sounds old-fashioned, but it tastes like rum raisin ice cream’s suave European cousin.

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