vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Gelatine
From The home cook book, 1905
Serves 2
Serve with cream and sugar if desired.
Presented as published in 1905. 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
465Calories
18 gProtein
75 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein18 g
Carbohydrates75 g
Fiber1.1 g
Sugars74 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium164 mg
Potassium642 mg
Calcium458 mg
Iron0.3 mg
Magnesium52 mg
Phosphorus388 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C3.1 mg
Vitamin A135 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate6.4 mcg
Choline67 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 151. The excerpt below is the record exactly as published.
PEACH GELATINE Dissolve half a box of gelatine in half a teacup of cold water. Boil a pint and a half of milk with half a cup of sugar. Pour a little of the hot milk over the gelatine to dis- solve it thoroughly, and then simmer all together ten minutes and set to cool. Peel and slice half a dozen large, fully ripe peaches
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