Gelatin Dessert
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Add grated orange-peel for flavor.
Presented as published in 1904. 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
4182Calories
19 gProtein
242 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories4182 kcal
Protein19 g
Carbohydrates242 g
Fiber0 g
Sugars203 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium207 mg
Potassium1144 mg
Calcium594 mg
Iron1 mg
Magnesium82 mg
Phosphorus581 mg
Zinc2.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water747 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 21. The excerpt below is the record exactly as published.
half a box of gelatine in half a pint of wine. Add one cupful of sugar, two beaten eggs, and one pint of cream, heated to the boiling point
Cook this with the app: pantry check, scaling, and the assistant.