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Nesselrode Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Presented as published in 1884. 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
630Calories
8 gProtein
136 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein8 g
Carbohydrates136 g
Fiber0 g
Sugars3.5 g
Total Fat6.2 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium93 mg
Potassium1594 mg
Calcium106 mg
Iron3.8 mg
Magnesium118 mg
Phosphorus219 mg
Zinc0.6 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A171 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate173 mcg
Choline8.6 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 215. The excerpt below is the record exactly as published.
Nesselrode Pudding, — Shell one pint of chestnuts. Blanch, and boil half an hour, then mash to a pulp, and stir into ice-cream made from rule No. 2. Strain, and when partly frozen add one piyit of mixed frui
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