Coffee Jelly

Ingredients

• a pint of boiling milk
• three ounces of freshly-ground coffee
• one ounce and a half of soaked gelatine
• an inch of stick cinnamon
• two tablespoonfuls of sugar
• the yolks of two eggs

Method

1. 1

   Pour a pint of boiling milk through a muslin bag containing three ounces of freshly-ground coffee.

2. 2

   Put one ounce and a half of soaked gelatine into a saucepan with a pint of cold milk, an inch of stick cinnamon, and two tablespoonfuls of sugar.

3. 3

   Let it boil, and stir it until the gelatine is dissolved.

4. 4

   Mix the yolks of two eggs with the coffee, strain the milk and gelatine upon it, pour it into a mould which has been immersed in cold water, and let it remain in a cool place until stiff.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 399. The excerpt below is the record exactly as published.

Coffee Jelly.— Pour a pint of boiling ; milk through a nauslin bag containing three ' ounces of freshly-ground coffee. Put one ounce and a haK of " soaked gelatine into a sauce- ! pan with a pint of cold milk, an inch of stick j cinnamon, and two table-spoonfuls of sugar. • Let it boil, and stir it until the gelatine is dis- •■ solved. lilix the yolks of two eggs

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