Coffee Jelly
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
779Calories
1 gProtein
200 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein0.6 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium236 mg
Calcium15 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate9.5 mcg
Choline12 mg
Caffeine189 mg
Water589 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 76. The excerpt below is the record exactly as published.
COFFEE JELLY. l/2 box gelatine — J/2 cup cold water for 2 soaked in minutes. Two cups of strong coffee made by pouring 2 cups of boiling water on 3 heaping teaspoons of pulverized coffee ; let stand 3 minutes without boiling. Pour 1 cup boiling water on softened gelatine and add the strained coffee and 1 cup of sugar, 1 saltspoon salt
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