Irish Moss Jelly

Ingredients

• 1/2 cup Irish moss
• 1 pint boiling water
• 1 cup sugar
• 1 lemon

Method

1. 1

   Soak the moss in cold water until soft.

2. 2

   Pick over and wash again.

3. 3

   Then put it into the boiling water, and simmer until it is dissolved.

4. 4

   Add the lemon juice and sugar.

5. 5

   Strain into a mould.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 243. The excerpt below is the record exactly as published.

Irish Moss Jelly. % cup Irish moss. I 1 lemon. 1 pint boiling water. | cup sugar. Soak the moss in cold water until soft. Pick over and wash again. Then put it into the boiling water, and sim- mer until it is dissolved. Add the lemon juice and sugar. Strain into a mould. Use currant jelly in place of lemon, or steep four or five figs with the moss. Sea mosses contain bromine and iodine, and are useful in rheumatic affections. Iceland mos^ maj^ be used in the same manner. This, when dried, contains more starch than potatoes, and more flesh food than oatmeal or corn. 2 tablespoonf uls lemon juice. 3 tablespoonfuls sugar. 2 cloves. Restorative Jelly. b(fx gelatine. 1 cup port wine. 1 tablesp. powdered gum arable. Put all together in a glass jar, and cover closely. Place the jar on a trivet in a kettle of cold water. Heat it slowly, and when the mixture is dissolved, stir well and strain. Pour into a shallow dish, and when cool cut it into small squares. This is good for an old person or a very weak patient. Mutton Broth. To make it quickly for an invalid, chop one pound of lean juicy mutton very fine ; pour over it one pint of cold The Boston Cook Book. 417 water. Let it stand until the water is very red, then heat it slowl}'. Let it simmer ten minutes. Strain, season, and add two tahlespoonfuls of soft-boiled rice^ or thicken it slightly with rice flour wet with cold water. Serve hot. When given to a person with a severe cold, or a consump- tive, the fat should not be removed, as it is soothing to the chest, and when absorbed by the rice or some starchy material is not uninviting to the eye. For a fever patient, tne fat should be removed. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up an}^ globules of fat which will not come off with a spoon. Barley Soup. Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one table- spoonful of loell-washed barley and one pint of cold water. Heat slowljs and simmer two hours. Put the bones into one cup of cold water ^ and boil gently half an hour. Then strain into the meat and barley. Season with salt. Skim off the fat, and serve with whole-wheat or gluten wafers. Calves'-Foot Jelly or Broth. 4 calves' feet. 2 inch stick cinnamon. 4 quarts cold water. 1 inch blade mace. 1 cup sugar

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