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Coffee Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
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
541Calories
8 gProtein
129 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein8.3 g
Carbohydrates129 g
Fiber2 g
Sugars101 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium421 mg
Potassium109 mg
Calcium122 mg
Iron12 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate52 mcg
Choline10 mg
Caffeine47 mg
Water322 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 153. The excerpt below is the record exactly as published.
Coffee Jelly. One pint of sugar, one of strong coffee, a pint and a half of boiling water, half a pint of cold water, a box of gelatine
Cook this with the app: pantry check, scaling, and the assistant.