Chalmer's Gelatine

Name: Chalmer's Gelatine
Ingredients: sugar; boiling water; celery; pimentoes; onions; lemon juice

From Raleigh recipe book, 1925

Presented as published in 1925. 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

1133Calories

9 gProtein

284 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1133 kcal

Protein9.1 g

Carbohydrates284 g

Fiber9.7 g

Sugars219 g

Total Fat3.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium694 mg

Potassium1187 mg

Calcium274 mg

Iron20 mg

Magnesium71 mg

Phosphorus159 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C271 mg

Vitamin A255 mcg

Vitamin E1.8 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.5 mg

Folate155 mcg

Choline41 mg

Caffeine0 mg

Water860 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 16. The excerpt below is the record exactly as published.

Chalmer's Gelatine Cut up celery and pimentoes. Pour boiling water over sugar and when cool add dissolved gelatine, celery, pimentoes, onions and lemon juice

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