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Coffee Jelly
From Miss Parloa's kitchen companion, 1887
Serves 3
Serve with sugar and whipped cream.
Presented as published in 1887. 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
548Calories
8 gProtein
134 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein8 g
Carbohydrates134 g
Fiber0 g
Sugars134 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium28 mg
Calcium21 mg
Iron0.2 mg
Magnesium8.4 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline4.6 mg
Caffeine16 mg
Water513 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 373. The excerpt below is the record exactly as published.
Coffee Jelly. For a three-pint mould of jelly use half a cupful of coffee, ground fine, three pints of water, one pint of sugar, and one package of gelatine
Cook this with the app: pantry check, scaling, and the assistant.