This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Molded Nesselrode

Three-fourths cups sugar, divided
Two envs. unflavored gelatin
Three-fourths teaspoon salt
Two eggs, separated
Two cups milk
One-third cup EACH chopped red and green maraschino cherries
One-third cup finely chopped blanched almonds
One tsp. vanilla
One tsp. rum flavoring
One cup heavy cream, whipped

In heavy saucepan, combine one-half cup sugar, gelatin and salt. Beat egg yolks; stir in milk. Add to sugar mixture. Cook, stirring constantly, over low heat until mixture coats a metal spoon. Chill until mixture begins to set.

Fold in cherries, almonds and flavorings. Beat egg whites until they hold soft peaks. Gradually add remaining one-fourth cup sugar and beat until stiff and glossy. Fold into chilled custard mixture. Fold in whipped cream.

Pour into 6 1/2-cup mold. Chill until firm. Unmold and garnish as desired with additional whipped cream, cherries and slivered toasted almonds. Yields 8 servings.