Nesselrode Pudding
From Council cook book, 1908
Serve with whipped cream.
Presented as published in 1908. 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
1639Calories
38 gProtein
266 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1639 kcal
Protein38 g
Carbohydrates266 g
Fiber12 g
Sugars161 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.2 g
Omega-30.1 g
Cholesterol976 mg
Sodium274 mg
Potassium2069 mg
Calcium819 mg
Iron6.6 mg
Magnesium169 mg
Phosphorus1035 mg
Zinc5 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D9.3 mcg
Vitamin C6.8 mg
Vitamin A480 mcg
Vitamin E8.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B124.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.9 mg
Folate138 mcg
Choline796 mg
Caffeine0 mg
Water740 g
As published
This recipe was extracted from Council cook book (1908), page 38. The excerpt below is the record exactly as published.
Nesselrode Pudding. Dissolve one-half box of gelatine in one-half pint cold water. Boil one pint milk with two-thirds cup sugar. Add yolks of five eggs, then gelatine; let boil until thorpughly mixed. Then add two-thirds cup chopped raisins, three tablespoons chopped almonds, one tablespoon vanilla, sherry or brandy, and lastly beaten whites
Cook this with the app: pantry check, scaling, and the assistant.