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Maple Cream Gelee
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
810Calories
19 gProtein
48 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein19 g
Carbohydrates48 g
Fiber0 g
Sugars39 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol180 mg
Sodium125 mg
Potassium507 mg
Calcium355 mg
Iron0.2 mg
Magnesium42 mg
Phosphorus259 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline35 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 53. The excerpt below is the record exactly as published.
MAPLE CREAM GELEE Sanitas vegetable gelatine, 1^2 package. Milk, 1 pint. Cream, 1 pint. Maple sirup, % cup.
Cook this with the app: pantry check, scaling, and the assistant.