Coffee Jelly
From Left-overs made palatable, 1902
Presented as published in 1902. 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
1012Calories
18 gProtein
239 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1012 kcal
Protein18 g
Carbohydrates239 g
Fiber2.6 g
Sugars201 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium585 mg
Potassium318 mg
Calcium176 mg
Iron16 mg
Magnesium35 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.9 mg
Folate81 mcg
Choline26 mg
Caffeine189 mg
Water797 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 12. The excerpt below is the record exactly as published.
COFFEE JELLY 2 tablespoons granulated gelatine J cup cold water I cup boiling water i cup sugar 1 tablespoon lemon juice 2 cups cold coffee Soak the gelatine in cold water, dissolve in boiling water, strain and add to the coffee, sugar and lemon juice. Turn into a mold and chill. COFFEE FILLING FOR CAKE 1 cup hot milk ■| teaspoon butter 2 egg yolks 2 tablespoons cornstarch i cup very strong coffee Beat the yolks until thick and lemon-colored. Add the sugar and cornstarch, then the milk and butter, and cook until it boils. Add the coffee. Re- turn to the double boiler and cook until thick. When cool, fill the cake and cover it with a coffee frosting. WALNUT COFFEE CAKE £ cup butter 1 cup sugar
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