Chocolate Gelatin Dessert
From The Warrenton cook book, 1951
Presented as published in 1951. 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
1432Calories
58 gProtein
301 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories1432 kcal
Protein58 g
Carbohydrates301 g
Fiber34 g
Sugars203 g
Total Fat25 g
Saturated Fat8.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium614 mg
Potassium2692 mg
Calcium285 mg
Iron32 mg
Magnesium517 mg
Phosphorus802 mg
Zinc6.9 mg
Copper4.4 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.5 mg
Folate106 mcg
Choline29 mg
Caffeine81 mg
Water271 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 12. The excerpt below is the record exactly as published.
vanilla | Soak gelatine in cold water. Dissolve sugar and cocoa in boiling water, add gelatine (if not thoroughly dissolved let it stand over hot water). Beat egg yolk until lemon color and egg whites
Cook this with the app: pantry check, scaling, and the assistant.