gluten-freenut-freesoy-freefish-freeshellfish-free
Gelatin Pudding
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. D. E. Gentry.
Presented as published in 1912. 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
695Calories
50 gProtein
44 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein50 g
Carbohydrates44 g
Fiber1.3 g
Sugars24 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol793 mg
Sodium536 mg
Potassium847 mg
Calcium777 mg
Iron10 mg
Magnesium74 mg
Phosphorus784 mg
Zinc3.8 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D8.4 mcg
Vitamin C0 mg
Vitamin A415 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.5 mg
Folate139 mcg
Choline657 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 364. The excerpt below is the record exactly as published.
GELATIN PUDDING.— Make a custard with yolks of 4 eggs, 1 pt. of milk, and sugar to taste. Set Yz box of gelatin to soak a few minutes in a little cold water, then dissolve it with % cup of boiling water. When the custard has cooled, add the gela- tin, water, and the whites of the eggs, beaten to a stiff froth, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.