Nesselrode Pudding
From 365 tasty dishes, 1906
Pack into a mold and bury in ice and salt for three hours.
Presented as published in 1906. 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
4035Calories
51 gProtein
495 gCarbs
216 gFat
Full nutrition (34 nutrients)
Calories4035 kcal
Protein51 g
Carbohydrates495 g
Fiber4.7 g
Sugars462 g
Total Fat216 g
Saturated Fat109 g
Monounsaturated Fat39 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol570 mg
Sodium464 mg
Potassium2365 mg
Calcium1270 mg
Iron1.4 mg
Magnesium162 mg
Phosphorus1109 mg
Zinc4.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D7 mcg
Vitamin C7.7 mg
Vitamin A235 mcg
Vitamin E5.3 mg
Vitamin K15 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.3 mg
Folate6 mcg
Choline144 mg
Caffeine0 mg
Water1036 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 34. The excerpt below is the record exactly as published.
Nesselrode Pudding. Scald lyi pints of milk in a double boiler. Beat together the yolks of 5 eggs and ij^ cupfuls of granulated sugar, turn into the scalded milk and stir until thick as soft custard, then strain and set aside to cool. Open a small bottle of French chestnuts put up in vanilla syrup, pour oflf the syrup and add to the custard with i pint of cream and J4 of a cupful of pineapple syrup, then freeze. When frozen open the can and mix in ^ of a cupful of candied fruit and ^ of a cupful of sultana raisins which have been soaked in a little Maraschino for two hours
Cook this with the app: pantry check, scaling, and the assistant.