Iceland Moss Jelly for Invalids
From The national course in home economics, 1917
Serves 4
This moss is efficacious in cases of debility and chest complaints, but its bitter taste renders it disagreeable to some.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 256. The excerpt below is the record exactly as published.
ICELAND MOSS JELLY FOR INVALIDS. Wash four ounces of Iceland moss in warm water and having drained it set it over the fire in a quart of cold water. Stir 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 one- half of a lemon and the white of an egg whisked with one-half gill of cold water
Cook this with the app: pantry check, scaling, and the assistant.