gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Gelatin
From The new Annie Dennis cook book, 1905
Serves 1
Preserved fruit may also be used.
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
267Calories
3 gProtein
68 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories267 kcal
Protein3.3 g
Carbohydrates68 g
Fiber7.8 g
Sugars37 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3 mg
Potassium1074 mg
Calcium15 mg
Iron0.8 mg
Magnesium81 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A9 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate60 mcg
Choline29 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 162. The excerpt below is the record exactly as published.
Fruit Gelatin Make lemon gelatin; before it congeals, add any fruit desired. One pint of bananas, sliced, or grapes cut in half, and seed removed, or orange meat, grated pineapple, etc. Sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.