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Fruit Gelatine
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
89Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein3.4 g
Carbohydrates22 g
Fiber3.6 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.7 mg
Potassium233 mg
Calcium52 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline11 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 137. The excerpt below is the record exactly as published.
Fruit Gelatine. One-third of an ounce package of gelatine to one pint of liquid, juice of two lemons and two oranges; soak gelatine a few minutes in a half cup of cold water, then one-half cup of hot water; add the lemon and orange juice, and if not enough liquid to make a pint add more water; sweeten to taste
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