This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Put into a jar one pint of port wine, two ounces of gum arabic, two ounces of isinglass, two ounces of powdered white sugar candy, a quarter of a nutmeg grated fine, and a small piece of cinnamon. Let this stand closely covered all night. The next day put the jar into boiling water and let it simmer until all is dissolved, then strain, let stand till cold, and then cut into small pieces for use.
Dissolve in a little hot water over the fire a pinch of the best isinglass; let it cool, and mix a dessertspoonful of rum with it in a tumbler, and fill up the glass with new milk.
Dissolve a little isinglass in water, then put half an ounce of freshly ground coffee into a saucepan with one pint of new milk, which should be nearly boiling before the coffee is added; boil both together for three minutes; clear it by pouring some of it into a cup and dashing it back again, add the isinglass, and leave it to settle on the hob for a few minutes. Beat up an egg in a breakfast cup, and pour the coffee upon it; if preferred, drink it without the egg.
One fourth box of gelatin (one half ounce). One fourth cup of cold water. One fourth cup of fresh lemon juice (about the amount yielded by two lemons). Three tablespoonfuls of sugar. One and one fourth cups of boiling water. Put the gelatin to soak in the cold water, about twenty minutes being required for this process. When dissolved, pour on the boiling water. Add the lemon juice and sugar. Stir thoroughly and strain through a fine-meshed cloth into a china or granite-ware mould, cooling in a refrigerator or by placing in a pan of cold water. Never use tin moulds for lemon jelly.
One fourth box of gelatin (one half ounce). One fourth cup of cold water. One cup of boiling water. One half cup of strong coffee. Two tablespoonfuls of sugar. Soak the gelatin in the cold water for half an hour. Pour on the. boiling water, then put in the sugar and coffee. Strain it through a cloth into a mould or dish in which it may be cooled, either in a pan of iced water or in a refrigerator. Coffee jelly may be served with cream and sugar.
Have the coffee strong, two tablespoonfuls of coffee to each cup of water. Where vanilla extract is available, one half teaspoonful will be advantageously added to the above recipe.
One fourth box of gelatin (one half ounce). One fourth cup of cold water. One half cup of sugar. One half cup of sherry wine. One and one fourth cup of boiling water. One small piece of cinnamon. Put the gelatin and cold water together in a dish large enough to hold the whole mixture. Let it soak for half an hour, then pour the boiling water (in which the piece of cinnamon has been simmering) over the softened gelatin. Add the sugar and wine, strain through a clean cloth into a china or granite-ware mould, and cool in a refrigerator or a pan of cold water.