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Lemon Jelly Irish Moss
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Conklin.
Presented as published in 1912. 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
57Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein0.2 g
Carbohydrates15 g
Fiber0.2 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium24 mg
Calcium12 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline2.1 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 365. The excerpt below is the record exactly as published.
LEMON JELLY IRISH MOSS.— Soak ^ cup of Irish moss in lukewarm w^ater 10 minutes, then wash each piece thoroughly in cold water. Drain and soak in a pt. of water J4 hr., add the yellow rind of a lemon. Then stir, and heat slowly, until water is steam- ing hot, then simmer about 10 minutes. Strain through a fine sieve. Stir in 4 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.