vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Jelly with Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Miss Bailey.
Presented as published in 1907. 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
31Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.5 g
Carbohydrates6.3 g
Fiber0 g
Sugars6.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium58 mg
Calcium3.3 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline3.7 mg
Caffeine47 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
Coffee Jelly with Cream. Dissolve a quarter of a packet of gelatine in cold water. Add this to two cups of strong coffee, with tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.