Irish Moss Jelly
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1361Calories
11 gProtein
336 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1361 kcal
Protein11 g
Carbohydrates336 g
Fiber12 g
Sugars243 g
Total Fat3.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1134 mg
Potassium824 mg
Calcium443 mg
Iron40 mg
Magnesium189 mg
Phosphorus237 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A21 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.5 mg
Folate304 mcg
Choline38 mg
Caffeine0 mg
Water695 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 144. The excerpt below is the record exactly as published.
Irish Moss Jelly I c. Irish moss. 1 lemon or orange. 4 figs. I c. sugar. 1 pt. boiling water
Cook this with the app: pantry check, scaling, and the assistant.