Silvar Beitel wrote:
>
> 3/4 of a jar of maraschino cherries?

I've eaten my way through a ton of these pies, during the '50s nearly
every NYC eatery that was anything served a version... the Greek
diners made the best (14" diam X 6" high). They typically contained a
couple dozen quartered marachino cherries too.

Nesselrode
[NEHS-uhl-rohd]
Count Nesselrode, the 19th-century Russian diplomat, lived and ate
lavishly and had a number of rich dishes dedicated to him. The most
famous is Nesselrode pudding, developed by his head chef Mouy. It
consists of cream-enriched CUSTARD mixed with CHESTNUT puree, candied
fruits, currants, raisins and MARASCHINO LIQUEUR. This elegant mixture
is often frozen, or made into a pie or dessert sauce. Other dishes
named after the Count include a game soup and a braised sweetbread
dish, but none gained the same fame as the Nesselrode pudding.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.