Nesselrode Pudding

Name: Nesselrode Pudding
Ingredients: 1 c. sugar; 2 tbsp. lemon juice; 1 c. boiling water; 1 c. chestnuts; Yolks 3 eggs; 1 c.-shelled almonds; Pe e@acream: + lb. candied fruit; 1 tsp. vanilla; 1 ce. pineapple (canned or fresh)

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

3639Calories

64 gProtein

672 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories3639 kcal

Protein64 g

Carbohydrates672 g

Fiber25 g

Sugars414 g

Total Fat90 g

Saturated Fat12 g

Monounsaturated Fat49 g

Polyunsaturated Fat23 g

Omega-30.1 g

Cholesterol558 mg

Sodium1066 mg

Potassium3967 mg

Calcium805 mg

Iron30 mg

Magnesium591 mg

Phosphorus1301 mg

Zinc7.4 mg

Copper3.3 mg

Manganese8.1 mg

Vitamin D3 mcg

Vitamin C155 mg

Vitamin A249 mcg

Vitamin E34 mg

Vitamin K2.7 mcg

Vitamin B62.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)12 mg

Folate498 mcg

Choline533 mg

Caffeine0 mg

Water596 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 38. The excerpt below is the record exactly as published.

NESSELRODE®PUDDING. 1 c. sugar. 2 tbsp. lemon juice. 1 c. boiling water. 1 c. chestnuts. Yolks 3 eggs. 1 c.-shelled almonds. Pe e@acream: + lb. candied fruit. 1 tsp. vanilla. 1 ce. pineapple (canned or fresh)

Cook this with the app: pantry check, scaling, and the assistant.