Chocolate Gelatin
From True food values and their low costs, 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
2827Calories
84 gProtein
176 gCarbs
200 gFat
Full nutrition (34 nutrients)
Calories2827 kcal
Protein84 g
Carbohydrates176 g
Fiber4 g
Sugars152 g
Total Fat200 g
Saturated Fat115 g
Monounsaturated Fat43 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol546 mg
Sodium429 mg
Potassium1521 mg
Calcium959 mg
Iron5.3 mg
Magnesium185 mg
Phosphorus902 mg
Zinc4.3 mg
Copper2 mg
Manganese0.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.3 mg
Folate20 mcg
Choline112 mg
Caffeine24 mg
Water831 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 45. The excerpt below is the record exactly as published.
Chocolate Gelatin 1 pint milk A half 'OX gf latin 1 pint cream Two ou trei chocolate A half cup sugar I leaspo an vanilla Cover the gelatin with a half cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.