vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Coffee Jelly (Ge/ee au Cafe)
From The Swedish, French, American cook book, 1918
Serves 3
Serve with whipped cream.
Presented as published in 1918. 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
699Calories
23 gProtein
148 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein23 g
Carbohydrates148 g
Fiber2.6 g
Sugars50 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol62 mg
Sodium610 mg
Potassium2881 mg
Calcium279 mg
Iron20 mg
Magnesium277 mg
Phosphorus308 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)26 mg
Folate74 mcg
Choline139 mg
Caffeine2476 mg
Water287 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 488. The excerpt below is the record exactly as published.
Coffee Jelly (Ge/ee au Cafe) Put one cup ground coffee in a coffee pot; add white of one egg and one cup cold water, mix well, put on stove to draw about fifteen minutes, pour on three cups boiling water, let simmer for five minutes (take care not to let it boil), then drain up. This coffee is very clear and need not to be strained through any strainer if cooked in this way. Take three cups of it, add one large package Cox’s gelatine that has been dissolved in one cup cold water, add THE SWEDISH, FRENCH, three-quarters cup sugar
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