Bird's Nest Pudding

Name: Bird's Nest Pudding
Ingredients: Take half a package of gelatine; using a little more than half the quantity of water; Take some egg-shells; make a blanc-mange of corn starch; flavor it with vanilla

From La cuisine creole, 1885

Set the eggs on end in a vegetable-dish.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

710Calories

16 gProtein

122 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories710 kcal

Protein16 g

Carbohydrates122 g

Fiber2.6 g

Sugars26 g

Total Fat15 g

Saturated Fat9.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol12 mg

Sodium76 mg

Potassium199 mg

Calcium105 mg

Iron1.8 mg

Magnesium38 mg

Phosphorus123 mg

Zinc1.2 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.3 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate10 mcg

Choline29 mg

Caffeine10 mg

Water14 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 81. The excerpt below is the record exactly as published.

BIBD^S NEST PUDDING. Take half a package of gélatine, using a little more than half the quantity of water given in the receipt for making jelly; in ail other respects use the same proportions. When ready to strain put it into a large oval dish (a méat dish is nice) ; fiU it nearly to the edge; then set it away to harden. Take some egg- shells that y ou hâve broken just the end ofl in getting out the egg ; make a blanc-mange of corn starch ; flavor it with vanilla

Cook this with the app: pantry check, scaling, and the assistant.