Gelatine Experiment
From Student's manual in household arts, 1915
This is an experimental recipe to observe bacterial growth.
Presented as published in 1915. 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
54Calories
14 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein14 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium41 mg
Potassium2.6 mg
Calcium16 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.9 mcg
Choline6.3 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 20. The excerpt below is the record exactly as published.
2 T. gelatine with 1 C. cold water
Cook this with the app: pantry check, scaling, and the assistant.