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Nesselrode Pudding

Name: Nesselrode Pudding
Yield: 10 servings
Ingredients: one pint almonds blanched; one pint chestnuts blanched; one pint cream; one pint pineapple; ten yolks of eggs; one-half pound candied fruit; one tablespoon of vanilla; one pint water; one pint sugar

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

Presented as published in 1907. 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

821Calories

15 gProtein

109 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories821 kcal

Protein15 g

Carbohydrates109 g

Fiber3.8 g

Sugars63 g

Total Fat37 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol234 mg

Sodium123 mg

Potassium836 mg

Calcium164 mg

Iron3.2 mg

Magnesium117 mg

Phosphorus324 mg

Zinc1.7 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D1 mcg

Vitamin C29 mg

Vitamin A82 mcg

Vitamin E0.5 mg

Vitamin K1.7 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate84 mcg

Choline150 mg

Caffeine0 mg

Water161 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 106. The excerpt below is the record exactly as published.

NESSELRODE PUDDING. Mrs. Eliza Smith. One pint almonds blanched, and one pint chestnuts blanched, and pounded into a paste ; one pint cream, one pint pineapple, ten yolks of eggs, one-half pound candied fruit, one tablespoon of vanilla, one pint wat- er, one pint sugar

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