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Vegetable Gelatine

Name: Vegetable Gelatine
Yield: 6 servings
Ingredients: Y2 package Knox's gelatine; Y2 cup vinegar; Y2 cup water; 3^ teaspoon salt; juice of 1 lemon; 3^ pint boiling water; Y2 cup sugar; 2 cups chopped cabbage; 1 cup chopped celery; 2 green peppers or canned pimentoes

From Delta Gamma cook book, 1922

Serves 6

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

134Calories

4 gProtein

30 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories134 kcal

Protein3.9 g

Carbohydrates30 g

Fiber2.6 g

Sugars17 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium274 mg

Potassium319 mg

Calcium85 mg

Iron3.2 mg

Magnesium20 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A4.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate56 mcg

Choline2.8 mg

Caffeine0 mg

Water191 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 31. The excerpt below is the record exactly as published.

Vegetable Gelatine Y2 package Knox's gelatine Y2 cup vinegar Y2 cup water 3^ teaspoon salt juice of 1 lemon 3^ pint boiling water Y2 cup sugar 2 cups chopped cabbage 1 cup chopped celery 2 green peppers or canned pimentoes

Cook this with the app: pantry check, scaling, and the assistant.