Vegetable Gelatine
From The Apsley cookery book, 1905
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
892Calories
22 gProtein
207 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein22 g
Carbohydrates207 g
Fiber11 g
Sugars119 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1107 mg
Potassium408 mg
Calcium364 mg
Iron33 mg
Magnesium48 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate154 mcg
Choline28 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 63. The excerpt below is the record exactly as published.
alf an ounce of Vegetable Gela- I Quarter of a pound of Sugar, tine. I One pint of boiling Water. Two Lemons
Cook this with the app: pantry check, scaling, and the assistant.