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Dessert

Iceland Moss Jelly

A gelatinous dessert made from Iceland moss, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Iceland Moss Jelly

Ingredients

Directions

Prepare the moss

  1. Soak the moss overnight in cold water.

  2. Combine the soaked moss and the soaking water in a saucepan.

Make the jelly

  1. Boil the mixture for 30 minutes.

  2. Strain the mixture through a linen cloth.

  3. Return the strained jelly to the saucepan.

  4. Add the sugar.

  5. Boil for an additional 20 minutes. Stir constantly to prevent sticking.

Mold and serve

  1. Pour the jelly into small molds that have been dipped in cold water.

  2. Serve with cream, wine, and sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Iceland moss
Its natural gums thicken the water as it boils, setting the mixture into a jelly.
White granulated sugar
Adds sweetness and balances the mild, earthy flavor of the moss.

The step that matters

Stir constantly during the final boil. Once the sugar is added, the concentrated jelly can scorch and stick to the base of the pan. Constant stirring spreads the heat evenly and keeps it from burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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