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Coffee Jelly - Mrs. W. F. Jones
From San Rafael cook book, 1906, 1906
Serves 2
If sherry is omitted, use a little more coffee.
Presented as published in 1906. 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
440Calories
6 gProtein
104 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein6.3 g
Carbohydrates104 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium385 mg
Potassium55 mg
Calcium12 mg
Iron0.4 mg
Magnesium8.3 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.2 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)0.1 mg
Folate2.7 mcg
Choline5.6 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.
COFFEE JELLY— Mrs. W. F. Jones % package of Knox's gelatine in % cup cold water, *% cup sherry, o cups hot coffee, 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.