Iceland Moss and Bitter Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Useful dietetic and tonic jelly for consumption and other wasting diseases.
Presented as published in 1882. 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
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 34. The excerpt below is the record exactly as published.
ake of Iceland moss, 2 ounces (to be* had of the druggist), water i quart. First wash the moss in some cold water, then boil it slowly in the quart of water until it becomes very thick, adding white sugar until it becomes sweet enough, strain through a cloth ; serve cold. It may be eaten, if preferred, with spices. Irish moss jelly may be made the same as Ice- land moss jelly and served in same manner. ICELAND MOSS AND BITTER JELLY. Take of Iceland moss and Irish moss of each I ounce, to be had at the druggist's. Boil slowly in I ^ pints of milk
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Cook this with the app: pantry check, scaling, and the assistant.