Sauce for Nesselrode Pudding

Name: Sauce for Nesselrode Pudding
Ingredients: 3 egg yolks; i| c. whipped cream; 3 tbsp. powdered sugar; | tsp. vanilla

From A laboratory manual of foods and cookery, 1916

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

1173Calories

20 gProtein

69 gCarbs

93 gFat

Full nutrition (33 nutrients)

Calories1173 kcal

Protein20 g

Carbohydrates69 g

Fiber0 g

Sugars53 g

Total Fat93 g

Saturated Fat48 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.9 g

Cholesterol267 mg

Sodium29 mg

Potassium519 mg

Calcium355 mg

Iron0.2 mg

Magnesium39 mg

Phosphorus313 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A661 mcg

Vitamin E5.1 mg

Vitamin K6.7 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate11 mcg

Choline59 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 110. The excerpt below is the record exactly as published.

Sauce for Nesselrode Pudding Ingredients : 3 egg yolks i| c. whipped cream 3 tbsp. powdered sugar | tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.