Nesselrode pudding is a frozen dessert. In its original French version, it was made with custard sauce or vanilla ice cream, chestnut purée, candied orange peel, and candied cherries, currants, sultanas, and whipped cream with maraschino liqueur, chilled in a charlotte mold, which is turned out for service and garnished with marrons glacés; it is similar to a bombe glacée. American versions from the 20th century are more likely to be based on an egg custard base with the same flavorings of chestnut and candied fruit.
According to Larousse, the dish was invented by a Monsiuer Mouy, who was chef to the Count von Nesselrode, foreign minister of the Russian Empire from 1816 to 1856.
In New York restaurants of the 1920s to 1950s, "Nesselrode Coupe" was a popular dessert, which was effectively a single serving of the pudding in a coupe glass.
Here is a recipe from 1921:
Nesselrode pudding
Source: The Modern Club Book of Recipes, c. 1921; pub. The John C. Winston Company
1 cup sugar
1 cup chestnuts
1 cup boiling water
1/2 lb. candied fruit
1 cup almonds, shelled
1 cup cream
1/2 pineapple, or 1 cup canned pineapple
Yolks of 3 eggs
Shell the chestnuts, remove the brown skin, and cook them in boiling water 20 minutes, or until soft.
Press the chestnuts through a colander.
Blanch, dry and pound the almonds.
Cut the fruit into small pieces.
Put the sugar and water together and boil 15 minutes.
Beat the yolks of the eggs until very light and add the hot syrup gradually.
Heat again over hot water and stir constantly until the eggs coagulate; then remove from the heat and beat constantly until cold.
Add the cream, fruit, almonds, chestnuts and 1/2 tbsp. vanilla or lemon and vanilla mixed.
Freeze, pack and put away 4 or 5 hours to ripen.