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Nesselrode Pudding

Name: Nesselrode Pudding
Yield: 3 servings
Ingredients: % box Cox's gelatine; % pint cold water; % cup sugar; % cup chopped raisins; 1 tablespoon brandy; 1 pt. milk; yolks and whites of 5 eggs beaten separately; 0.5 lb. macaroons; 3 tablespoons blanched almonds; 2 teaspoons vanilla

From San Rafael cook book, 1906, 1906

Serves 3

Serve with whipped cream flavored with rum.

Presented as published in 1906. 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

747Calories

14 gProtein

114 gCarbs

27 gFat

Full nutrition (35 nutrients)

Calories747 kcal

Protein14 g

Carbohydrates114 g

Fiber7 g

Sugars76 g

Total Fat27 g

Saturated Fat19 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol19 mg

Sodium265 mg

Potassium661 mg

Calcium239 mg

Iron1.8 mg

Magnesium74 mg

Phosphorus280 mg

Zinc1.6 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C1.7 mg

Vitamin A52 mcg

Vitamin E2.3 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1 mg

Folate8 mcg

Choline42 mg

Caffeine0 mg

Alcohol1.5 g

Water241 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.

NESSELRODE PUDDING — Mrs. J. K. Armsby. % box Cox's gelatine, % pint cold water. Dissolve gelatine. % cup sugar, % cup chopped raisins, 1 tablespoon brandy, 1 pt. milk, yolks and whites of 5 eggs beaten separately, Vi lb. macaroons, 3 tablespoons blanched almon-ds, 2 teaspoons vanilla

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