Lemon Moss - A Drink for the Lungs

Ingredients

• one teaspoonful of sea-moss farina
• half a pint of boiling water
• two tablespoonfuls of lemon juice
• a generous table-spoonful of sugar
• a grain of salt

Method

1. 1

   Put the sea-moss farina in a bowl.

2. 2

   Gradually pour on the boiling water, stirring all the time.

3. 3

   Steep for half an hour.

4. 4

   Add lemon juice, sugar, and salt.

5. 5

   Strain, and use hot or cold.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 459. The excerpt below is the record exactly as published.

emon Moss. — A Drink for the Lungs. Put one teaspoonful of sea-moss farina in a bowl. Gradually pour on it half a pint of boiling water, stirring all the time. Steep for half an hour. Add two table- spoonfuls of lemon juice, a generous table-spoonful of sugar, and a grain of salt. Strain, and use hot or cold. * Koumiss. In making koumiss there will be required strong bot- tles (either champagne or beer bottles are strong enough), pure, sweet milk, and good yeast (either brewer's or home-made). If it be inconvenient to obtain liquid yeast, compressed yeast will do. Put nearly a quart of milk into a quart bottle. Put one table-spoonful of sugar and one of water into a small saucepan, and place on the fire. Boil for one minute. Add this syrup and a table-spoonful of yeast to the milk in the bottle. Shake well, and after filling up the bottle with milk, shake again. Have ready a fresh cork that has been soaked in hot water for an hour or more. Press it into the bottle, and tie down with strong twine. Place the bottle in the refrigerator, and let it stand for three or four days. Draw off the contents through a champagne tap. If there be no tap, remove the cork very carefully, because the koumiss is effervescent. Should there be any curdled particles in the bottle of koumiss do not give the drink to the patient. It can be used instead in cooking wherever sour milk would be used. If compressed yeast be employed in making koumiss, use about one-fifth of a cake, and dissolve it thoroughly in a table-spoonful of water. This drink will keep for months if the bottles be placed on their sides in a dark, cool cellar or in the refrigerator. FOOD FOR THE SICK. 871 * Cream Toast. Put a gill and a half of cream into a saucepan, and place on the fire to heat, but do not let it boil. Toast two slices of bread, and cut them in strips. Stir half a saltspoonful of salt into the hot cream, and lay the strips of toast in the cream for two minutes. Place them in a warm dish, and serve. * Milk Toast. Toast two slices of bread a delicate brown. Put one gill of milk on the fire in a small saucepan. Mix one teaspoonful of flour with half a gill of cold milk. Stir this into the boiling milk, and simmer for ten minutes. Add half a saltspoonful of salt and a teaspoonful of butter. Cut the toast into six strips. Put these strips into the prepared milk. Let them stand for two minutes ; then lay them in a small dish or a pretty saucer, pour the cream over them, and serve at once. * Water Toast. Toast two slices of bread a rich brown. Put one cup- ful of boiling water and a teaspoonful of salt in a soup- plate. Dip the slices of bread into the liquid, removing them at once. Spread lightly with butter, and serve immediately. * Graham Wafers. Use a cupful of graham meal, one cupful and a third of boiling water, and half a teaspoonful of salt. Mix the meal and salt, and gradually pour the boiling water on the mixture. Beat thoroughly, and cool. Butter slightly the bottoms of two or more baking-pans. Spread the mixture, as thin as possible, in the pans, and bake in a moderate oven until brown. 872 MISS PARLOA'S KITCHEN COMPANION. * Tapioca Pudding. Soak one-fourth of a cupful of tapioca in half a cupful of cold water for five hours. Add half a cupful of cold milk and about one-third of a saltspoonful of salt. Cook for half an hour. Serve with sugar and cream. * Tapioca Jelly. Soak one-fourth of a cupful of tapioca in half a cupful of cold water for five hours. Add a cupful of boiling water, and cook until the liquid is perfectly clear j then add a very small quantity of salt, a teaspoonful of lemon juice, and a generous table-spoonful of sugar. Turn into a mould, and set away to harden. Sugar and cream may be served with this jelly. * Exotique Jelly. Sprinkle two table-spoonfuls of " Tapioca Exotique " into half a pint of boiling water. Cook for five minutes, stirring all the time. Now add two table-spoonfuls of sugar and two table-spoonfuls of lemon juice. Wet two small cups with cold water, and pour the jelly into them. Set away to cool. Orange, currant, strawberry, or raspberry juice may be substituted for lemon juice. * Exotique Pudding. Put half a pint of milk in a stew-pan, and place on the fire where it will heat slowly. When the milk begins to boil, sprinkle into it two table-spoonfuls of " Tapioca Exotique," stirring all the while. Stir until the pudding is smooth ; then add half a saltspoonful of salt, and beat well. Cook five minutes longer, and serve with sugar and cream. FOOD FOR THE SICK. 873 * Blanc-mange. Reserve four table-spoonfuls from half a pint of milk, and heat the remainder to the boiling-point. Mix the cold milk with a table-spoonful of arrowroot, and stir the mixture into the boiling milk. Add a small quantity of salt, and cook for fifteen minutes ; then add a table- spoonful of sugar, and enough lemon extract or wine to suit your taste. Turn into a mould, and set away to harden. Serve with cream and sugar. Restorative Jelly. Use half a box of gelatine, one table-spoonful of gran- ulated gum-arabic, three table-spoonfuls of sugar, two table-spoonfuls of lemon juice

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