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Plain Gelatine
From Fruit recipes, 1907
Serves 4
Adjust water quantity in hot weather.
Presented as published in 1907. 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
605Calories
10 gProtein
145 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein9.9 g
Carbohydrates145 g
Fiber4.7 g
Sugars102 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium555 mg
Potassium170 mg
Calcium178 mg
Iron16 mg
Magnesium23 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate74 mcg
Choline12 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 10. The excerpt below is the record exactly as published.
PLAIN GELATINE Soak one box gelatine in three-fourths pint of cold water till dissolved, when add one quart boiling water, the juice of three lemons (or other fruit juice) and sugar to taste (about two cups will make this moderately sweet
Cook this with the app: pantry check, scaling, and the assistant.