Nesselrode Pudding
From The home science cook book, 1902
Presented as published in 1902. 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
5064Calories
43 gProtein
433 gCarbs
352 gFat
Full nutrition (33 nutrients)
Calories5064 kcal
Protein43 g
Carbohydrates433 g
Fiber0.5 g
Sugars26 g
Total Fat352 g
Saturated Fat195 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.3 g
Cholesterol965 mg
Sodium400 mg
Potassium5615 mg
Calcium882 mg
Iron11 mg
Magnesium407 mg
Phosphorus1184 mg
Zinc3.8 mg
Copper3.1 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K23 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate520 mcg
Choline0.7 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Nesselrode Pudding. Shell, blanch, and boil one pint of chestnuts. Put through a sieve and mix with one quart of custard or cream. When partly frozen mix in one-fourth cup of candied fruits
Cook this with the app: pantry check, scaling, and the assistant.