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Irish Moss Jelly

Name: Irish Moss Jelly
Yield: 1 servings
Ingredients: 1/2 cupful Irish moss; 2 tablespoonfuls lemon or orange juice; 2 figs cut in strips; 1 cupful boiling water; 3 tablespoonfuls sugar

From The farm cook & rule book, 1923

Serves 1

Presented as published in 1923. 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

355Calories

5 gProtein

84 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories355 kcal

Protein4.6 g

Carbohydrates84 g

Fiber3.2 g

Sugars41 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium565 mg

Potassium145 mg

Calcium184 mg

Iron19 mg

Magnesium75 mg

Phosphorus101 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A3 mcg

Vitamin E0.4 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate143 mcg

Choline13 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 142. The excerpt below is the record exactly as published.

Irish Moss Jelly % cupful Irish moss 2 tablespoonfuls lomon or orange 2 figs juice 1 cupful boiling water 3 tablespoonfuls sugar

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