Nesselrode Pudding
From Durham cook book ..., 1921
Recipe by Miss Annie Louise Vaughan.
Presented as published in 1921. 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
5939Calories
111 gProtein
210 gCarbs
525 gFat
Full nutrition (34 nutrients)
Calories5939 kcal
Protein111 g
Carbohydrates210 g
Fiber22 g
Sugars138 g
Total Fat525 g
Saturated Fat227 g
Monounsaturated Fat165 g
Polyunsaturated Fat45 g
Omega-30 g
Cholesterol1912 mg
Sodium883 mg
Potassium3915 mg
Calcium2159 mg
Iron11 mg
Magnesium614 mg
Phosphorus2648 mg
Zinc16 mg
Copper2.6 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A555 mcg
Vitamin E32 mg
Vitamin K30 mcg
Vitamin B61.3 mg
Vitamin B124.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)4 mg
Niacin (B3)7.4 mg
Folate179 mcg
Choline64 mg
Caffeine0 mg
Water1520 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 56. The excerpt below is the record exactly as published.
One quart boiled custard, one quart cream (whip- ped) sweeten to taste; one-fourth pound crystallized cherries, one-fourth pound blanched almonds, one-fourth pound pecans, three slices crystallized pinea^jpl
Cook this with the app: pantry check, scaling, and the assistant.