vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Gelatine
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
774Calories
13 gProtein
12 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein13 g
Carbohydrates12 g
Fiber2 g
Sugars0.7 g
Total Fat76 g
Saturated Fat41 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol207 mg
Sodium699 mg
Potassium235 mg
Calcium353 mg
Iron2.4 mg
Magnesium25 mg
Phosphorus233 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A118 mcg
Vitamin E1.3 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8 mcg
Choline6.1 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 34. The excerpt below is the record exactly as published.
CHEESE GELATINE. 11/2 pts. of cream whipped stiff. 3 minced pimentos. 1 cup grated American cheese. Salt and pepper. 11/2 tbls. gelatine. Mustard. 9 chopped olives
Cook this with the app: pantry check, scaling, and the assistant.