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Fruit Gelatine Pudding
From The New century cook book, 1899
Serves 2
Very nice with strawberries, bananas, or peaches.
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
498Calories
39 gProtein
88 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein39 g
Carbohydrates88 g
Fiber1.4 g
Sugars68 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium357 mg
Potassium66 mg
Calcium104 mg
Iron8.5 mg
Magnesium19 mg
Phosphorus36 mg
Zinc0.2 mg
Copper1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate50 mcg
Choline21 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 128. The excerpt below is the record exactly as published.
Fruit Gelatine Pudding. Two-third cup of gelatine, cover with cold water and let it stand ten minutes, pour on one cup of boiling water, add the juice of half a lemon, two-thirds cup of sugar and one-half cup of cold water
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