Grape Juice Gelatin
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
906Calories
8 gProtein
228 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories906 kcal
Protein8 g
Carbohydrates228 g
Fiber1.4 g
Sugars224 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium294 mg
Calcium22 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline12 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.
grapes into a saucepan, and stir till the Gelatine and sugar
Cook this with the app: pantry check, scaling, and the assistant.