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Coffee Jelly
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
390Calories
7 gProtein
92 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein7.3 g
Carbohydrates92 g
Fiber1.1 g
Sugars75 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium255 mg
Potassium146 mg
Calcium77 mg
Iron7.1 mg
Magnesium16 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate35 mcg
Choline11 mg
Caffeine95 mg
Water379 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 106. The excerpt below is the record exactly as published.
COFFEE JELLY. Put one-half box of gelatine in one-half cup of cold water for half an hour. Pour on two cups of strong or black coffee, boiling hot. and stir until the gelatine is dissolved. Add seven-eighths cup of boiling water and three-quarters cup of sugar
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