Coffee Cream
From A manual of gelatine cookery, 1904
This mould is improved in appearance and flavour if masked with green jelly.
Presented as published in 1904. 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
2313Calories
38 gProtein
136 gCarbs
182 gFat
Full nutrition (34 nutrients)
Calories2313 kcal
Protein38 g
Carbohydrates136 g
Fiber0 g
Sugars119 g
Total Fat182 g
Saturated Fat103 g
Monounsaturated Fat39 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol727 mg
Sodium323 mg
Potassium1025 mg
Calcium674 mg
Iron1.2 mg
Magnesium73 mg
Phosphorus656 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline19 mg
Caffeine47 mg
Water668 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 14. The excerpt below is the record exactly as published.
COFFEE CREAM. ? oz. Cox’s Gelatine. i gill strong Coffee or table- spoonful Coffee Essence diluted with water to make up the i gill. 3 ozs. Sugar, i pint Cream. ^ pint Custard. A pinch of Salt. ^ gill Milk
Cook this with the app: pantry check, scaling, and the assistant.