Plain Gelatine
From Cooking in the elementary schools, January, 1922, 1922
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
352Calories
10 gProtein
81 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein9.7 g
Carbohydrates81 g
Fiber0 g
Sugars79 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium107 mg
Calcium23 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus14 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate20 mcg
Choline5 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 17. The excerpt below is the record exactly as published.
PLAIN GELATINE 4 t. granulated gelatine 3 T. orange juice 1^ c. water 6 T. sugar 1 T. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.