vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gelatine Pudding
From The home cook book, 1905
Serves 2
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
369Calories
26 gProtein
26 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein26 g
Carbohydrates26 g
Fiber1 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium444 mg
Potassium528 mg
Calcium415 mg
Iron7.7 mg
Magnesium47 mg
Phosphorus458 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.8 mg
Folate72 mcg
Choline341 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 150. The excerpt below is the record exactly as published.
GELATINE PUDDING Separate the whites and yolks of four eggs. Make a boiled custard of the yolks and a pint of milk by bringing the milk to boil in a double-boiler and stirring in the yolks and sweetening to taste. Set the custard to cool. Have one-third of a box of gelatine soaked a few minutes in a little cold water. Pour over and dissolve it with three-fourths of a cup of boiling water
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