Coffee Jelly
From Household science and arts, 1913
Presented as published in 1913. 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
829Calories
14 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories829 kcal
Protein14 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium39 mg
Potassium6.6 mg
Calcium15 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0.4 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 mg
Niacin (B3)0 mg
Folate4.9 mcg
Choline6.3 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 39. The excerpt below is the record exactly as published.
2 tbs. granulated gelatin i c. cold water lie. boiling water i c. sugar Spk. salt i c. orange juice 2 tbs. lemon juice LEMON JELLY Make the jelly according to the directions on page 99. ORANGE JELLY Make the jelly according to the directions on page 99. RECIPE 134. COFFEE JELLY 2 tbs. granulated Make the jelly according to the directions gelatin on page 99. Serve it with whipi)ed cream J c. cold water or with plain cream. 2i c. boiling hot coffee i c. sugar Spk. salt
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