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Nesselrode Pudding
From The thorough good cook, 1895
Serves 1
This pudding is a classic dessert, originally created by a chef for a Russian diplomat.
Presented as published in 1895. 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
669Calories
21 gProtein
89 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein21 g
Carbohydrates89 g
Fiber3.2 g
Sugars65 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol584 mg
Sodium232 mg
Potassium508 mg
Calcium170 mg
Iron3.7 mg
Magnesium43 mg
Phosphorus349 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C3.8 mg
Vitamin A242 mcg
Vitamin E1.6 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate98 mcg
Choline445 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 29. The excerpt below is the record exactly as published.
Nesselrode pudding, according to Kettner-Dallas. So many chestnuts peeled, blanched in boiling water for five minutes, deprived of their thickened skin ; placed in stew-pan with syrup and a stick of vanilla : simmered till the chestnuts are done, when they are drained, and pressed through a line hair sieve ; add 3'olks of eggs, boiled cream, pounded sugar, a gill of maraschmo, stoned raisins ; put all in a freezing-pot on the ice, add currants and raisins
Cook this with the app: pantry check, scaling, and the assistant.