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Coffée Jelly
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
97Calories
24 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein24 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium91 mg
Calcium19 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.6 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 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline16 mg
Caffeine71 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 173. The excerpt below is the record exactly as published.
one pint and a half of strong coffee, sweeten to taste, dissolve one-quarter of a pound of sheet gelatine
Cook this with the app: pantry check, scaling, and the assistant.