Easter Dessert

Name: Easter Dessert
Ingredients: one-half box gelatin; one-half cup cold water; two cups milk; three tablespoons sugar; one dozen large eggs

From The National home cook book, 1900

Presented as published in 1900. 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

1326Calories

90 gProtein

66 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1326 kcal

Protein90 g

Carbohydrates66 g

Fiber0 g

Sugars62 g

Total Fat75 g

Saturated Fat28 g

Monounsaturated Fat25 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol2524 mg

Sodium964 mg

Potassium1524 mg

Calcium891 mg

Iron10 mg

Magnesium128 mg

Phosphorus1596 mg

Zinc9.5 mg

Copper0 mg

Manganese0 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A1236 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B128.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)0.5 mg

Folate426 mcg

Choline2097 mg

Caffeine0 mg

Water1002 g

As published

This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.

EASTER DESSERT—Soak one-half box gelatin in one- half cup cold water for five minutes. Heat two cups milk, — add gelatin; when dissolved sweeten with three tablespoons » Sugar, flavor with vanilla. Wash one dozen large eggs

Cook this with the app: pantry check, scaling, and the assistant.