In 1817, d'Arcet Jr., a chemist by trade, came up with a method for extracting gelatin from bones {and money from Parisian welfare coffers}. Public hospitals and poorhouses, having swallowed the preposterous claim that two ounces of d'Arcet's gelatin was the nutritional equivalent of three-plus pounds of meat, began serving soup made with the gelatin. So plentiful were
In 1817, d'Arcet Jr., a chemist, developed a process to extract gelatin from bones, which he promoted as a nutritional substitute for meat. His claims led public institutions, such as hospitals and poorhouses, to incorporate gelatin into their meals, believing that just two ounces of his product could provide the same nutrition as over three pounds of meat. This miscalculation resulted in these establishments serving gelatin-based soups to those in need.
The widespread use of d'Arcet's gelatin in public meals highlights the intersections of science and social welfare during that time. Desperate for resources, these institutions embraced his dubious claims, ultimately relying on a product that was not a true substitute for real meat, but rather a cost-effective alternative that played on the imagination of nutrition and value.
