vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Gelatine
From The Twin-city housewife, 1920
Serves 5
A wineglass of sherry enhances flavor.
Presented as published in 1920. 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
554Calories
9 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein9.4 g
Carbohydrates131 g
Fiber4.8 g
Sugars82 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium660 mg
Potassium162 mg
Calcium204 mg
Iron20 mg
Magnesium24 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate85 mcg
Choline12 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 47. The excerpt below is the record exactly as published.
Fruit Gelatine One box gelatine dissolved in one pint cold water. Over it pour three pints of boiling water. Add two cups of sugar, the juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.