The absorbents used in "Love Moon" sanitary napkins are made from gelatine, which is natural and safe!. From Wordnik.com. [Recently Uploaded Slideshows] Reference
I used powdered gelatine, which is not recommended by many chefs, but I haven't found any problems using it. From Wordnik.com. [Archive 2005-05-01] Reference
Coignet’s gold label gelatine, mixed with a more soluble product, such as Cox’s gelatine, for example, gives also excellent results. From Wordnik.com. [Photographic Reproduction Processes] Reference
The gelatine which is found at market is prepared from the bones, gristle, skin, and other portions of animals. From Wordnik.com. [School and Home Cooking] Reference
Sometimes "gelatine" is added to processed yogurt. From Wordnik.com. [Australian Islamist Monitor] Reference
‘From whence are the swallows supposed to get this kind of gelatine?’. From Wordnik.com. [Swiss Family Robinson] Reference
Soak the gelatine in cold water for fifteen minutes. From Wordnik.com. [Things Mother Used to Make] Reference
Dissolve the gelatine in one half pint of cold water. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Soak a third of a box of gelatine in a very little cold water. From Wordnik.com. [The Golden Age Cook Book] Reference
No gelatine will be needed with the Spanish sauce in this case. From Wordnik.com. [Choice Cookery] Reference
Melt in a gill of water half an ounce of gelatine, and strain it. From Wordnik.com. [Choice Cookery] Reference
Dissolve the gelatine in a little cold water or gravy and stir in. From Wordnik.com. [The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken] Reference
Soak the gelatine in half cup of cold water and dissolve in the soup. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Dissolve one spoon of powdered gelatine and stir into the hot liquid. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Half a box of gelatine soaked for an hour in half a cup of cold water. From Wordnik.com. [The Golden Age Cook Book] Reference
One tablespoonful granulated gelatine, one half cup hot water, one can. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Heat the stock, seasoning and gelatine which has been soaked in cold water. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Beef, half a package of gelatine, one pint of water, salt and pepper to taste. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Melt half an ounce of gelatine in a very little water; strain it to the custard. From Wordnik.com. [Choice Cookery] Reference
Tomato Soup, one half package of gelatine, three hard-boiled eggs, and chopped olives. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. From Wordnik.com. [The Suffrage Cook Book] Reference
Soak a heaping tablespoonful of gelatine in two tablespoonfuls of water fifteen minutes. From Wordnik.com. [The Golden Age Cook Book] Reference
Dissolve a package of gelatine in boiling water and mix it thoroughly with the veal and gravy. From Wordnik.com. [Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest] Reference
Where the jelly is intended only for a garnish not to be eaten, simple gelatine is sufficient. From Wordnik.com. [Choice Cookery] Reference
Stir the gelatine and a full half-pint of grated cocoanut with the cocoanut milk into the custard. From Wordnik.com. [Choice Cookery] Reference
Soak the gelatine until perfectly soft, have the coffee boiling hot, and turn over the gelatine and sugar. From Wordnik.com. [The Cookery Blue Book] Reference
Simmer for an hour, stir in the gelatine and, when this is dissolved, season the jelly, strain it and set aside to cool. From Wordnik.com. [The Suffrage Cook Book] Reference
A piece of carbon paper is then coated lightly with gelatine, sensitized with bichromate of potassium and allowed to dry. From Wordnik.com. [The Building of a Book A Series of Practical Articles Written by Experts in the Various Departments of Book Making and Distributing] Reference
When reduced to a marmalade press through a coarse sieve, then add 1/2 package dissolved gelatine, and a tumbler of cream. From Wordnik.com. [The Cookery Blue Book] Reference
Let it come to a boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes, then pour 2 cups boiling water on it. From Wordnik.com. [The Cookery Blue Book] Reference
I have ventured, therefore, to give a few recipes where gelatine is used, knowing that there will be something to replace it. From Wordnik.com. [The Golden Age Cook Book] Reference
When cooked to a pulp, pass through a strainer, and stir in one ounce of gelatine that has been dissolved in a gill of water. From Wordnik.com. [Choice Cookery] Reference
Four large cucumbers, one small onion, half a box of gelatine soaked in half a cup of cold water, salt and white pepper to taste. From Wordnik.com. [The Suffrage Cook Book] Reference
If you will you can photograph an idea upon your cerebral gelatine so that neither years nor events will blot it out or overlay it. From Wordnik.com. [One Thousand Secrets of Wise and Rich Men Revealed] Reference
Melt the other third of the soaked gelatine in a little boiling water and stir quickly into the cream and fill the chocolate with it. From Wordnik.com. [The Golden Age Cook Book] Reference
The French gelatine is very pure, easy to melt, and no more expensive than any other good kind, and for delicate uses preferable to them. From Wordnik.com. [Choice Cookery] Reference
If fresh fruit is used for jelly, the juice must be expressed, and well-sweetened gelatine added in the proportion of an ounce to the pint. From Wordnik.com. [Choice Cookery] Reference
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