Nesselrode Pudding
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Pack and leave for 2-3 hours before serving.
Presented as published in 1904. 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
7490Calories
78 gProtein
1420 gCarbs
152 gFat
Full nutrition (34 nutrients)
Calories7490 kcal
Protein78 g
Carbohydrates1420 g
Fiber7.3 g
Sugars809 g
Total Fat152 g
Saturated Fat76 g
Monounsaturated Fat47 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol1100 mg
Sodium1054 mg
Potassium8484 mg
Calcium1144 mg
Iron22 mg
Magnesium642 mg
Phosphorus1829 mg
Zinc7.2 mg
Copper5.1 mg
Manganese9.2 mg
Vitamin D5.9 mcg
Vitamin C107 mg
Vitamin A1205 mcg
Vitamin E5.3 mg
Vitamin K11 mcg
Vitamin B65.3 mg
Vitamin B123.1 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)7.1 mg
Folate889 mcg
Choline677 mg
Caffeine0 mg
Water753 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 6. The excerpt below is the record exactly as published.
nesselrode pudding you must boil three cup- fuls of these jolly old gentlemen; i8 when tender remove their shells and brown skins and mash them into a pulp. Cut a pound of French candied fruit into small pieces and pour over them a glassful of sherry. Mix a cupful of water with two cupfuls of sugar and boil fifteen minutes. Into this syrup stir the beaten yolks of four eggs. Return it to the fire and let it reach the boiling point, then remove and beat it until it is cold. Add a pint of whipped cream, the nuts, fruit and wine and a teaspoon- ful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.