vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Nesselrode Pudding
From The white ribbon cook book, 1894
Serves 12
Mold the two ices in layers and freeze for 2 hours.
Presented as published in 1894. 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
576Calories
6 gProtein
16 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein5.8 g
Carbohydrates16 g
Fiber0 g
Sugars10 g
Total Fat55 g
Saturated Fat31 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol258 mg
Sodium50 mg
Potassium210 mg
Calcium150 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus161 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline89 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 110. The excerpt below is the record exactly as published.
Nesselrode Pudding" — Make a custard with 1 pint milk, 8 tablespoonfuls sifted sugar, and yolks of 7 eggs (or use 3^ pint milk and 3^ pint cream
Cook this with the app: pantry check, scaling, and the assistant.