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Coffee Jelly
From The national course in home economics, 1917
Serves 6
O. O. B.
Presented as published in 1917. 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
25Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein2 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium78 mg
Calcium4.3 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline4.9 mg
Caffeine63 mg
Water157 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 208. The excerpt below is the record exactly as published.
COFFEE JELLY. One-half box of gelatine dissolved in water enough to cover; stir into it one quart of strong boiling coffee, sweetened
Cook this with the app: pantry check, scaling, and the assistant.