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Easter Dessert

Name: Easter Dessert
Yield: 4 servings
Ingredients: one package gelatine; one pint of cold water; two heaping cups sugar; three large cups milk; two tablespoonfuls grated chocolate; yolks two eggs; twelve or more empty eggshells

From The Times cook book, no. 2, 1905

Serves 4

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

630Calories

16 gProtein

115 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories630 kcal

Protein16 g

Carbohydrates115 g

Fiber0.2 g

Sugars114 g

Total Fat13 g

Saturated Fat3.5 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol22 mg

Sodium96 mg

Potassium298 mg

Calcium235 mg

Iron0.3 mg

Magnesium31 mg

Phosphorus199 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E1.5 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate2.3 mcg

Choline35 mg

Caffeine0.6 mg

Water296 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 116. The excerpt below is the record exactly as published.

EASTER DESSERT. M. E. K., Pasa- dena, Cal.— Take one package gelatine, soaked in one pint of cold water four hours; two heaping cups .sugar, three large cups milk, boiling hot; two tablespoonfuls grated choco- late, yolks two eggs, a little prepared cochi- neal, bright red syrup or fruit coloring (I use the latter;) twelve or more empty eggshells

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