vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Eusse, Ho. 1
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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
231Calories
4 gProtein
7 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein3.9 g
Carbohydrates7 g
Fiber0 g
Sugars4.8 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium18 mg
Potassium58 mg
Calcium38 mg
Iron0 mg
Magnesium4.3 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 101. The excerpt below is the record exactly as published.
Charlotte Susse, Ho. 1. Cover half a box of gelatine with cold water and let it stand an hour; add to it three heaping tablespoons^l of sugar; 212 COOKSST FROM EXPERIENCE. Mi it on tlie Blove and lei ii ecnne Co m boil ; eool ii, add a iea ^MMmfvl of Tanilia eBsenoe; wliip to a finoUi a pint of rieh rrwnii whieh mnrt be Tery eold ; itir tlie gelatine in it ; line a mould trith ladj4nigen or slioed spongo-eakoy
Cook this with the app: pantry check, scaling, and the assistant.