Irish Moss Jelly
From Artizan recipes, 1896
Presented as published in 1896. 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
452Calories
18 gProtein
68 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein18 g
Carbohydrates68 g
Fiber11 g
Sugars56 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium196 mg
Potassium896 mg
Calcium739 mg
Iron1.4 mg
Magnesium83 mg
Phosphorus515 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C129 mg
Vitamin A159 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1 mg
Folate26 mcg
Choline96 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 22. The excerpt below is the record exactly as published.
Irish Moss Jelly. Ingredients. Quarter ounce of Irish Moss. One ounce of Sugar. A strip of Lemon Rind. One pint of Milk
Cook this with the app: pantry check, scaling, and the assistant.