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Gelatine Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 5
Presented as published in 1882. 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
733Calories
11 gProtein
71 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein11 g
Carbohydrates71 g
Fiber0 g
Sugars63 g
Total Fat42 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Cholesterol142 mg
Sodium28 mg
Potassium307 mg
Calcium195 mg
Iron0.2 mg
Magnesium24 mg
Phosphorus170 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A352 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7.3 mcg
Choline34 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 120. The excerpt below is the record exactly as published.
GELATINE PUDDING. One ounce gelatine, i pint cold milk. Set on the range and let it come slowly to a boil, stirring occasionally. Separate the yolks and whites of 6 fresh eggs, and beat the yolks well and stir slowl}' into hot milk. Add half a pound of granulated sugar. When quite cold stir in a quart of whipped cream flavored with vanilla and lemon extract
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