Nesselrode Pudding
From The pudding and pastry book, 1900
Presented as published in 1900. 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
2767Calories
25 gProtein
427 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories2767 kcal
Protein25 g
Carbohydrates427 g
Fiber26 g
Sugars390 g
Total Fat111 g
Saturated Fat59 g
Monounsaturated Fat27 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol1005 mg
Sodium207 mg
Potassium844 mg
Calcium966 mg
Iron5.4 mg
Magnesium79 mg
Phosphorus669 mg
Zinc5.2 mg
Copper1.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A353 mcg
Vitamin E2.3 mg
Vitamin K18 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate99 mcg
Choline636 mg
Caffeine0 mg
Water850 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 35. The excerpt below is the record exactly as published.
Nesselrode Pudding 4 ) chestnuts 4 yolks ^ cup powdered sugar \ pint milk | pint cream 1 tea-spoon vanilla f lb. shredded candied pine apple 4 tea-cup maraschino
Cook this with the app: pantry check, scaling, and the assistant.