vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gelatine Pudding
From The economical cook book, 1905
Serves 5
Presented as published in 1905. 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
560Calories
16 gProtein
101 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein16 g
Carbohydrates101 g
Fiber1.6 g
Sugars91 g
Total Fat12 g
Saturated Fat5.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol209 mg
Sodium259 mg
Potassium435 mg
Calcium311 mg
Iron4.4 mg
Magnesium36 mg
Phosphorus310 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C21 mg
Vitamin A143 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline186 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 88. The excerpt below is the record exactly as published.
Gelatine Pudding. Half a box cf gelatine dissolved in a large half-pint of boiling water ; when oool, stir in two teacups of sugar and the juioe of two lemons ; beat the whites of five eggs to a stiff froth and add them to the gelatine whilst it is warm ; beat all together tho- roughly, pour into a mould and set on the ioe. Make a custard with the yolks of the eggs, a quart of milk and sugar to your taste ] boil in a farina-kettle until it begins to thicken, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.