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Coffee Jelly
From Royal Victoria cook book, 1900
Serves 4
Nice eaten with cream and sugar, or with whipped cream.
Presented as published in 1900. 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
541Calories
8 gProtein
129 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein8.3 g
Carbohydrates129 g
Fiber2 g
Sugars101 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium421 mg
Potassium109 mg
Calcium122 mg
Iron12 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate52 mcg
Choline10 mg
Caffeine47 mg
Water322 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 38. The excerpt below is the record exactly as published.
COFFEE JELLY.—Soak 1 box of gelatine in 1 cup of cold water for 2 hours. Then pour in 3 cups of boiling water and stir till the gelatine is dissolved. Then add 2 cups of strong coffee and 2 cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.