Irish Moss Jelly
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
170Calories
2 gProtein
48 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein1.9 g
Carbohydrates48 g
Fiber11 g
Sugars33 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium44 mg
Potassium178 mg
Calcium169 mg
Iron3.3 mg
Magnesium61 mg
Phosphorus57 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A4.7 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate65 mcg
Choline12 mg
Caffeine0 mg
Water577 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 42. The excerpt below is the record exactly as published.
Irish Moss Jelly. i oz. Irish moss. Strip of lemon rind. 1 pint milk or water. 1 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.