vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Coffee Jelly
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
61Calories
9 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein9.4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium55 mg
Potassium123 mg
Calcium23 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline81 mg
Caffeine71 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 69. The excerpt below is the record exactly as published.
Coffee Jelly. Soak 1 oz. of Nelson's opaque gelatine in \ pint of water °^ 1 hour. Dissolve it in \\ pints of strong coffee sweetened ** taate. Add the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.