Iceland Moss Jelly

Ingredients

• Take of Iceland moss, 2 ounces
• water 1 quart

Method

1. 1

   Wash moss, boil in water until thick, add sugar to taste, strain, and serve cold.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 33. The excerpt below is the record exactly as published.

water i quart; mix, and allow it to stand until about milk warm, then stir in flour until it becomes quite stiff, and add a tea- cupful of yeast Set the vessel in another of warm water and be careful not to let it get too hot; when cool, knead and bake like ordinary bread. Many people not knowing how to properly prepare yeast, have sour bread. In the interest of the sick, to whom sour bread is particularly dis- I02 DOMESTIC GUIDE. tasteful and hurtful we give the following receipt for making POTATO YEAST. Pare, boil, and mash finely twelve potatoes, stir into these a large cup of sugar and one quart of boiling water ; when cold add one quart of cold water and a half pint of yeast It is now fit for use. Shake before using. Bread made of this yeast never needs saleratus; the sugar in the yeast prevents it from souring. It must be kept in a warm place. CORN BREAD. Sour milk one quart. Saleratus 2 table-spoonfuls. Butter y^ pound. Flour 3 table-spoonfuls. Eggs 3. Corn meal enough to make a stiff batter; bake at once. Made in this way it is nice for the breakfast of a sick person. BREAD PUDDING. Grate a few pieces of stale bread into crumbs, pour boiling milk over them, and cover close from the air. When the mass is quite smooth and cold, add sugar and an tgg or two, a bit of nutmeg and a few drops of lemon, and bake or boil. CRACKER PUDDING. Take of crackers 4, rolled fine ; boiled milk i pint, to be poured on the crackers ; butter, a piece the size of a walnut, eggs 3 ; mix and bake for one hour and eat with wine sauce. MEDICAL DIVISION. IO3 MILK TOAST. Cut a round off a loaf and toast it to a uniform brown. Lay it in a soup plate, and pour on it as much boiling milk as is necessary to soak it com- pletely. Then butter and sprinkle with a little salt. This makes a delicious and very nourishing article of food, and, from its soft texture, is well suited to invalids. APPLE OR OTHER FRUIT WITH BREAD CRUMBS. Boil the fruit well, and then rub the pulp through a hair sieve. Make it thick enough to stand in a conical shape. Add a little butter, and surround the mass with a coating of bread crumbs browned before the fire. The bread should be stale. This is a nice relish, and generally a safe one. It is useful where fruit may be allowed, but not pastry. BREAD JELLY. Take a quantity of the soft part of a loaf and break it up. Cover it with boiling w^ater and allow it to soak for some hours. The water, containing all the noxious matter with which the bread may be adulterated, is then to be strained off complete- ly, and fresh water added. Place the mixture on the fire and allow it to boil some time until it be- comes smooth. The water is then to be pressed out, and the bread on cooling will form a thick jelly. Mix a portion of this with sugared milk and water for use as it is wanted. This is a good food I04 DOMESTIC GUIDE. for children at the time of weaning and for sick children. They most always are fond of it. AN APPETIZING JELLY. Take of Cox's gelatine a fourth of a box, cold water ^ pint, mix and soak for an hour, and add boil- ing water I pint, white sugar ^ pound, lemons I ^. both juice and grated rind; stir well and strain through a flannel bag and set to cool. If wine be allowed, add, before thinning, Madeira wine yi a wine glassful. Allspice and cinnamon are to be avoided in making this jelly, as they are ordinarily disagreeable to the sick. Oranges may be em- ployed instead of lemons, or oranges and lemons may be mixed. ICELAND MOSS JELLY. Take of Iceland moss, 2 ounces

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