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Foods -- General

Do you have any information about sheet gelatin?

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Sheet gelatin may be an ingredient in older recipes of European origin. To substitute powdered gelatin, use the following conversion: five sheets, each approximately 2 7/8" x 8 1/2", are equal to the gel strength of 1 envelope of Knox gelatin. A typical recipe might call for 1-1/4 sheets. This would be equivalent to approximately 3/4-teaspoon powdered gelatin. One sheet would be equal to 1/2-teaspoon gelatin.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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