Recipe - Ruth Epsteins Nesselrode
Categories: Pies & Past, Puddings, Spirits, Ruth Epsteins Nesselrode
2/3 cup Marsala wine; warmed
2/3 cup Golden raisins
2/3 cup Dried currants
3 tablespoon Minced candied red cherries
3 tablespoon Minced candied orange peel
3 tablespoon Minced candied citron
2/3 cup Chopped chestnuts
Combine the following ingredients in a
nonreactive container. Let macerate for
at least four days or up to two weeks.
Recipe By : from: New York Cookbook by M. O'Neill
Posted to MCRecipe Digest V1 #286
Date: Fri, 8 Nov 1996 13:04:21 0500 (EST)
From: argreene@nando.net (Allison Greene)
Ruth Epsteins Nesselrode recipe makes 6 Servings
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