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How to Prepare Gelatine
From The art of German cooking and baking, 1922
Serves 11
This gelatine can be used for sweet or sour gelatines.
Presented as published in 1922. 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
682Calories
29 gProtein
2 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein29 g
Carbohydrates1.7 g
Fiber0.8 g
Sugars0.8 g
Total Fat62 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol228 mg
Sodium128 mg
Potassium425 mg
Calcium32 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus255 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C14 mg
Vitamin A51 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline95 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 72. The excerpt below is the record exactly as published.
HOW TO PREPARE GELATINE. 4 lbs. of pork sward or skin 7 whites of eggs and the shells 4 lbs. of pigs' feet 1 qt. of white wine 6 qts. of water Juice of 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.