vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nesselrode Pudding
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
528Calories
9 gProtein
34 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein8.8 g
Carbohydrates34 g
Fiber0.5 g
Sugars30 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol78 mg
Sodium43 mg
Potassium175 mg
Calcium110 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E1.7 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline8.9 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 73. The excerpt below is the record exactly as published.
NESSELRODE PUDDING. Vanilla, 1 tablespoon. Milk, 2 cups. Walnuts, y2 cup. Egg yolks, 6. Candied cherries, 14 cup. Cream, 3 cups. Candied mixed fruits, 1/2 cup. Sugar, 1 cup
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