Coffee Foam

Ingredients

• one cupful of strong-made coffee
• half a box of gelatine
• half a cupful of cold water
• one cupful of sugar
• whites of three eggs

Method

1. 1

   Soak gelatine in water for one hour.

2. 2

   Mix with sugar and pour over boiling coffee, stirring until dissolved.

3. 3

   Strain and set in a cold place.

4. 4

   When it begins to stiffen, whip in the egg whites gradually.

5. 5

   Set to form in a mould wet with cold water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 236. The excerpt below is the record exactly as published.

one cupful of sugar, and stir over the fire until gelatine is dissolved, which will take but a few moments. Strain into a mould and set away to harden. Serve with whipped cream. Blanc-mange. See Blanc-mange. Bread Jelly (a delicacy for inva- lids).— Take a French roll, cut it into thin slices, and toast them on both sides to a golden brown. Then put them into a saucepan with a quart of water (spring water, if it can be had). Buttercup Jelly JELLIES Coffee Foam and simmer over the fire until they become a sort of a jelly. When done, strain it through a thin cloth and flavor it with a little lemon-juice and sugar. Buttercup Jelly. — Soak one pack- age of gelatine in one cupful of cold water for half an hour. Heat one and a half pints of milk and add to the gelatine. Beat the yolks of three eggs with one large teacupful of sugar and a pinch of soda ; add to the jelly ; flavor with vanilla. Whip the white of an egg and stir in carefully; pour in a fancy jelly-mould to cool. When firm, turn out on a glass dish and serve with whipped cream. Calf’s-foot Jelly. — Take four calf's feet, properly dressed and cleansed. Put a gallon of water into a saucepan with the feet, and let them boil very gently but continuously until the liquid is reduced to half. Strain it, and let it stand until stiff. Then re- move every particle of fat from it, pouring a cupful of boiling water over it, and placing a piece of blotting- paper on the top after you have taken it off, to insure its being quite free from grease. Remember to leave the sediment behind when you use the stock. Time to boil the feet, six or seven hours. Another way : — A pint and a half of calf's-foot stock put into a sauce- pan with the strained juice and thinly peeled rind of two large lemons, three table-spoonfuls of pounded loaf sugar, a glass of white wine, the whites and shells of four eggs (the whites must be beaten, but not to a froth), and ^4 oz. of gelatine. Let these stand for a few minutes, then put them on a slow fire, and stir them a little until the liquid boils and rises in the pan ; when this point is reached the jelly should not be touched again. Let it boil for twenty minutes ; the scum may be gently removed as it rises. Draw the jelly to the side of the fire, and let it stand to settle twenty minutes longer. Wring out the jelly-bag in hot water, and pour the jelly through it. If it is *4 not perfectly clear, strain it two or three times until it is. Do not keep it in a metal mould, it will be likely to discolor it. It should be kept in a cool place, and in summer will most likely require a little ice around it. If the stock be very strong the gelatine may be dispensed with, but it is always safer to put a little with the jelly. Charlotte Russe. See Charlotte Russe. Claret Jelly. — This is not only a delicious dessert, but a very orna- mental dish if served in glass with whipped cream heaped around the edge. Put into a deep saucepan three- quarters of a pint of water, one pint of claret, one gill of lemon-juice, the rind of one lemon, half an inch of stick cinnamon, two cloves, one table-spoon- ful of red-currant jelly, 2 ozs. of gela- tine, first dissolving it in a little water, the whites and shells of two eggs, a few drops of cochineal, and 4 ozs. of sugar. Set the mixture on the fire until it boils, then take it off and let it stand from five to ten minutes. Strain through a flannel, but do not squeeze the flannel to hasten the process ; add a few drops of cochineal, if obtainable, to brighten the color ; pour into a mould and place in the refrigerator to harden. Coffee Foam. — One cupful of strong- made coffee, half a box of gelatine, half a cupful of cold water, one cup- ful of sugar, whites of three eggs

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