Nesselrode Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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
8172Calories
90 gProtein
1267 gCarbs
318 gFat
Full nutrition (33 nutrients)
Calories8172 kcal
Protein90 g
Carbohydrates1267 g
Fiber35 g
Sugars819 g
Total Fat318 g
Saturated Fat109 g
Monounsaturated Fat121 g
Polyunsaturated Fat36 g
Cholesterol482 mg
Sodium735 mg
Potassium7291 mg
Calcium1339 mg
Iron22 mg
Magnesium1062 mg
Phosphorus2223 mg
Zinc10 mg
Copper5.6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K13 mcg
Vitamin B63.6 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate520 mcg
Choline10 mg
Caffeine0 mg
Water877 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 58. The excerpt below is the record exactly as published.
Nesselrode Pudding. — Shell a pint of chestnuts, take off the skin, put them in a saucepan and cover with boiling water, boil ten minutes, and press through a colander. Shell, blanch and pound a pint of almonds. Cut a pound of candied fruits into small pieces. Put a pint of water and a pound of sugar on to boil ; let boil fifteen minutes. Beat the yolks' of six eggs until very light, add them to the boiling syrup, and stir over the fire until very hot, then take off and beat with a spoon until cool. Then add the fruit and nuts, with a ta- blespoonful of vanilla and a pint of cream
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