vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Maple Gelatine
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
650Calories
18 gProtein
124 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein18 g
Carbohydrates124 g
Fiber1.3 g
Sugars95 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium437 mg
Potassium502 mg
Calcium293 mg
Iron9.9 mg
Magnesium53 mg
Phosphorus219 mg
Zinc3.7 mg
Copper0.2 mg
Manganese4.6 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.6 mg
Niacin (B3)2.2 mg
Folate80 mcg
Choline301 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Maple Gelatine. One tablespoon gelatine; pour over it 1 cup boiling water. When cool add whites of 4 eggs, 1 cup maple syrup
Cook this with the app: pantry check, scaling, and the assistant.