Coffee Jelly

Ingredients

• two cups clear strong coffee
• one cup sugar
• one cup boiling water
• half-cup cold water
• half-box gelatine

Method

1. 1

   Soak gelatine in cold water for an hour.

2. 2

   Stir sugar into it, then pour over boiling water and hot coffee.

3. 3

   Strain into a mould.

4. 4

   When cold, turn out and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.

Coffee Jelly. Black Bean Soup. — Two cups black beans, six cups cold water, one onion, two sprays parsley, four or five cloves, one teaspoonful mixed thyme and sweet-marjoram, one quart corned-beef liquor. Pick the beans over care- fully, wash them, and put them in soak in the cold water ; let them stand all night, and in the morning transfer them to the soup kettle. Put with them the onion, herbs, and cloves, and simmer all together gently until the beans are soft ; rub them through a colander, return to the fire, add the corned- beef liquor, and boil for an hour ; pour the soup on two hard-boiled eggs, quartered, and a few thin slices of lemon, laid in the tureen. Scalloped Cauliflower. — Boil the cauli- 237 WHAT TO EAT — HOW TO SERVE IT flower tender ; tie it in a piece of net before putting it in the boiling water ; cut the clus- ters apart, and arrange them, stems down- ward, in a pudding dish ; pour a cup of drawn butter over them, season with pepper and salt, sprinkle with fine bread or cracker crumbs, and bake until of a good brown. Coffee Jelly, — Two cups clear strong cof- fee, one cup sugar, one cup boiling water, half-cup cold water, half-box gelatine

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