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Gelatine Snow
From The national course in home economics, 1917
Serves 6
Ada Hermann
Presented as published in 1917. 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
57Calories
4 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein4.3 g
Carbohydrates7.4 g
Fiber0.9 g
Sugars5.1 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium32 mg
Potassium69 mg
Calcium22 mg
Iron0.5 mg
Magnesium5.9 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline52 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 225. The excerpt below is the record exactly as published.
GELATINE SNOW. Use one-half box of Cox's gelatine. Pour one pint of cold water over it and set on back of stove till dissolved. Then add one coffee-cupful of sugar. Pour gelatine over the sugar, then pour a pint of warm water over all, beating well together. Add juice of two lemons strained into the gelatine. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.