Lemon and Coffee Jellies
From Principles of food preparation, 1914
Observe which jelly stiffens first and compare their consistency.
Presented as published in 1914. 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
294Calories
7 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein6.6 g
Carbohydrates50 g
Fiber1.4 g
Sugars30 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium284 mg
Potassium109 mg
Calcium85 mg
Iron8.1 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate40 mcg
Choline6.7 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 20. The excerpt below is the record exactly as published.
Lemon and Coffee Jellies Measure two teaspoonfuls of granulated gelatine. Add two tablespoonfuls of cold water. Mix, and allow to stand five minutes. Observe result. Has the gelatine dissolved? Add to above one-half cup of boiling water in which two tablespoonfuls of sugar have been dissolved. Stir until the mixture is liquified. Divide this mixture into two parts, A and B. To A add two tablespoonfuls of coffee extract; to B, two tablespoonfuls of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.