vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Gelatine Pudding

Name: Gelatine Pudding
Yield: 5 servings
Ingredients: One-half box of gelatine; One-half pint of cold water; One-half pint of boiling water; One tea-cupful of sugar; Two small lemons; Two eggs (whites)

From The Pattern cook-book, 1890

Serves 5

The egg will rise and settle evenly upon the top of the pudding.

Presented as published in 1890. 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

74Calories

3 gProtein

16 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories74 kcal

Protein3.3 g

Carbohydrates16 g

Fiber1.6 g

Sugars6 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium115 mg

Potassium68 mg

Calcium44 mg

Iron3.4 mg

Magnesium7.1 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate18 mcg

Choline4.2 mg

Caffeine0 mg

Water122 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 181. The excerpt below is the record exactly as published.

GELATINE PUDDING. The quantity given below will make enough for five persons. One-half box of gelatine. One-half pint of cold water One-haff pint of boiling water. One tea-cupful of sugar. Two small lemons. Two eggs (whites)

Cook this with the app: pantry check, scaling, and the assistant.