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Nesselrode Pudding Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 1⁄4 Teaspoon|
|Heavy cream||1 3⁄4 Cup (28 tbs), whipped|
|Nesselrode mixture||10 Ounce|
Serving size: Complete recipe
Calories 3050 Calories from Fat 1440
% Daily Value*
Total Fat 164 g251.8%
Saturated Fat 99.6 g498.1%
Trans Fat 0 g
Cholesterol 945.6 mg
Sodium 790.9 mg33%
Total Carbohydrates 389 g129.5%
Dietary Fiber 4.5 g18.1%
Sugars 369.1 g
Protein 21 g41.3%
Vitamin A 133.2% Vitamin C 4.2%
Calcium 36.9% Iron 8.3%
*Based on a 2000 Calorie diet
Blend confectioners' sugar and extract into whipped cream.
Beat egg whites with salt until stiff, not dry, peaks are formed.
Blend Nesselrode mixture into egg yolk mixture.
Spread whipped cream and egg whites over egg yolk mixture; gently fold together.
Spoon into a 1 1/2-quart mold or refrigerator trays.
Freeze until firm.
If desired, garnish with nut and maraschino cherry halves.