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Coffee Jelly
From A year's cookery, 1880
Serves 2
Can be made with milk for added nourishment.
Presented as published in 1880. 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
6 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein6.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium60 mg
Calcium9.8 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline5.8 mg
Caffeine47 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 353. The excerpt below is the record exactly as published.
Coffee Jelly.— Soak half an ounce of gelatine in half a pint of water, and, when dissolved, stir in a breakfastcup of strong, clear coffee
Cook this with the app: pantry check, scaling, and the assistant.