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Iceland Moss Jelly
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
Nutrition per serving
146Calories
3 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein3.1 g
Carbohydrates31 g
Fiber2.7 g
Sugars1.6 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium604 mg
Potassium124 mg
Calcium114 mg
Iron11 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate47 mcg
Choline7.8 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 247. The excerpt below is the record exactly as published.
Iceland Moss Jelly — One handful of moss washed in several waters and soaked an hour; one quart of boiling water; juice of two lemons ; one wine glass of sherry ; one quarter teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.