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Nesselrode Pudding (No. 1)

Name: Nesselrode Pudding (No. 1)
Yield: 13 servings
Ingredients: 2 ounces raisins; 2 ounces currants; 2 ounces candied citron; 2 ounces ginger; 5 ounces pineapples; 2 ounces peaches; 2 ounces apricots; 2 ounces cherries; 2 ounces orange peel; 3 glasses Maraschino cordial; 4 dozen almonds, which have been blanched; ½ pound sugar; a vanilla bean; 1 quart milk; Yolks 12 eggs; 4 pints thick cream

From The Blue grass cook book, 1904

Serves 13

This recipe can be simplified by adding only raisins and one kind of candied fruit and flavor with brandy.

Presented as published in 1904. 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

756Calories

10 gProtein

41 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories756 kcal

Protein10 g

Carbohydrates41 g

Fiber2 g

Sugars30 g

Total Fat62 g

Saturated Fat33 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol327 mg

Sodium73 mg

Potassium441 mg

Calcium237 mg

Iron1 mg

Magnesium47 mg

Phosphorus271 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C20 mg

Vitamin A91 mcg

Vitamin E0.6 mg

Vitamin K4.1 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate28 mcg

Choline145 mg

Caffeine0 mg

Water191 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 47. The excerpt below is the record exactly as published.

NESSELRODE PUDDING (No. 1) Mrs. Richard Thornton 2 ounces raisins, 2 ounces currants, 2 ounces candied citron, 2 ounces ginger, S ounces pineapples, 2 ounces peaches, 2 ounces apricots, 2 ounces cherries, 2 ounces orange peel. Pour over this 3 glasses Maraschino cordial and let it stand over night. Pulverize 4 dozen almonds, which have been blanched. Add ^ pound sugar and a vanilla bean and sift. Make a custard of 1 quart milk, Yolks 12 eggs. Boil the milk, heat the eggs and sugar, almonds 174 ICE CREAM and bean, and stir all into the boiling milk. Boil till it thickens, and strain and put in a freezer. Whip 4 pints thick cream

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