Coffee Jelly
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 447. The excerpt below is the record exactly as published.
Coffee Jelly. — (1) Infuse jib. of ground Coffee in lqt. of water, strain it, and add a little brandy. Boil four calf’s feet in 4qts. of water till the stock is reduced to 2qts., strain, and let it settle. When cold remove the grease, and boil it with twelve beaten eggs, the juice of four lemons, 21b. ol loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.