Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour
or more, dissolve it in a pint-and-a-half of boiling water with
half-a-pound of sugar. Clear it with white of egg, and run through a
jelly-bag as directed for making "a quart of brilliant jelly." This
done, stir in a tablespoonful, or rather more if liked, of Allen and
Hanbury's Cafe Vierge, which is a very fine essence of coffee. Or,
instead of dissolving the Gelatine in water, use strong coffee.