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Gelatine Fruit Pudding
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
579Calories
7 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein6.5 g
Carbohydrates143 g
Fiber4.7 g
Sugars112 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium283 mg
Potassium364 mg
Calcium117 mg
Iron8.6 mg
Magnesium30 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate66 mcg
Choline14 mg
Caffeine0 mg
Water327 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.
Gelatine Fruit Pudding. Soak one-half box of gelatine one-half hour in one pint of water, pour in one pint of boiling water and two cups of sugar, also juice of two lemons. Boil ten minutes, set aside, and when almost cold pour into moulds, in which are placed sliced canned pineapple, oranges, bananas, candied cherries and nuts
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