Iceland Moss Jelly

Name: Iceland Moss Jelly
Yield: 4 servings
Ingredients: four ounces of Iceland moss; a quart of cold water; four ounces of sugar; a gill of sherry; the juice of two lemons; the rind of half a lemon; the white of an egg

From Cassell's dictionary of cookery, 1892

Serves 4

Considered beneficial for debility and chest complaints.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 734. The excerpt below is the record exactly as published.

Iceland Moss Jelly. — Wash four ounces of Iceland moss in warm water, and having drained it set it over the hre in a quart of cold water. Stii- until it boils, when it should be covered up and allowed to simmer for an hour. Add four ounces of sugar, a gill of sherry, the juice of two lemons, the rind of half a lemon, and the white of an egg

Cook this with the app: pantry check, scaling, and the assistant.