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Chocolate Gelee
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
918Calories
15 gProtein
19 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories918 kcal
Protein15 g
Carbohydrates19 g
Fiber0.1 g
Sugars10 g
Total Fat87 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol256 mg
Sodium113 mg
Potassium425 mg
Calcium306 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus265 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline24 mg
Caffeine0.1 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 54. The excerpt below is the record exactly as published.
CHOCOLATE GELEE Cream, 2 cups. Milk, 1 cup. Chocolate, powdered, 3 heaping teaspoons. Sugar, 2 heaping teaspoons. Gelatine, ^ package. Corn-starch, 1 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.