Nesslerode Pudding
From The handy dictionary of cookery, 1890
One glass of Maraschino wine may be added for flavor.
Presented as published in 1890. 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
2210Calories
43 gProtein
232 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories2210 kcal
Protein43 g
Carbohydrates232 g
Fiber0.7 g
Sugars220 g
Total Fat113 g
Saturated Fat57 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1357 mg
Sodium483 mg
Potassium831 mg
Calcium327 mg
Iron5.6 mg
Magnesium61 mg
Phosphorus739 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C2.8 mg
Vitamin A509 mcg
Vitamin E3.4 mg
Vitamin K7.4 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate143 mcg
Choline885 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 67. The excerpt below is the record exactly as published.
Nesslerode Pudding*. Boil twenty Spanish chestnuts till soft, remove the skin, pound them in a mortar, pass them through a sieve. Mix with them half a pint of clarified sugar {see Clarified Sugar), and ten drops of vanilla. Make a custard with the yolks of six eggs and half a pint of cream in a jug placed in boiling water. Stir carefully till thick; add to it the chestnuts, I !l DOMESTIC COOKERY. 119 also half a pint of whipped cream, half an ounce of dried cherries, half an ounce of dried apricots
Cook this with the app: pantry check, scaling, and the assistant.