Recipes

Coffee Jelly

Recipe No. 123 from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts

Serves 100 servings, 4 ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 123 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Water, cold — 1 quart (1 No. 56 dipper)

Gelatin, plain — 5½ ounces (⅓ mess kit cup)

  • Coffee, hot, strong — 1½ gallons (6 No. 56 dippers)
  • Sugar, granulated — 3 pounds (1½ No. 56 dippers)
  • Salt — ⅓ ounce (⅔ mess kit spoon)
  • Lemon juice — ½ pint (⅓ mess kit cup)

Directions

  1. Pour cold water over gelatin; allow to stand 5 minutes.
  2. Add hot coffee, sugar, salt, and lemon juice; stir until sugar is dissolved.
  3. Chill.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Water, cold — 5 tbsp Gelatin, plain — ½ oz Coffee, hot, strong — 2 cups Sugar, granulated — 3¾ oz Salt — a pinch Lemon juice — 1¼ tbsp

Serve with whipped cream or whipped evaporated milk.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 123, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.