Coffee Jelly

Ingredients

• 2 cups sugar
• 2 cups strong coffee
• 3 cups boiling water
• 1 box gelatine

Method

1. 1

   Soak the gelatine in cold water, then put the boiling water on it.

2. 2

   Stir in the coffee and sugar, and place in molds.

3. 3

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.

COFFEE JELLY. — Take 2 cups sugar, 2 cups strong coffee, 3 cups boiling w^ater, and 1 box gelatine. Soak the gelatine in cold water, then put the boiling water on it; then stir the coffee and sugar in it, and place in molds. Eat it with whipped cream. Whipped cream piled around it makes it a very elegant dish. ENGLISH CREAM JELLY — Mix. 8 beaten egg yolks with 10 spoonfuls of sugar and 1 of good vanilla flavoring. Stir this into 1 quart of milk, and stir over the fire till it thickens. Strain, and stir occasionally till cool. Having soaked 2 ounces gelatine in a pint of cold water, add to it 1 pint of boiling water, and, when dissolved and smooth, strain into the cream and put into wet molds. . For Chocolate Cream proceed as above, omitting the vanilla, and adding ^ lb. of melted chocolate. Cooled in layers, with yellow cream, it makes a very handsome dish. GOOSEBERRY CREAM — Take off the tops and stalks from | cup of gooseberries, and stew them in 1 plump half cup of sugar in ^ cup of water; then pulp through a sieve. Melt 1 oz. gelatine in ^ cup of milk. Whip 1 cup of cream well and stir lightly in with the pulp; add the gelatine and milk, and stir till nearly cold. Put into a mold and cool. LEMON GELATINE. — Use ^ box of gelatine covered with 1 cup of cold water; let stand ^ hour; add 3 cups boiling water

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