Water Jelly
Ingredients
Directions
Prepare the moss
Wash the Iceland moss well in cold water.
Soak the moss in a basin of cold water overnight.
After soaking, squeeze the moss dry in a cloth.
Cook and serve
Put the moss in a saucepan with 1 quart of cold water.
Boil for 1 hour, stirring frequently.
Strain through a sieve into a basin and sweeten with loaf sugar.
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 it into a jelly.
- Powdered loaf sugar
- Adds sweetness to the finished jelly.
The step that matters
Boil for 1 hour, stirring frequently. The moss must simmer long enough for its gums to dissolve fully into the water. Stirring often prevents sticking and scorching on the bottom of the pan, which would give the jelly a burnt taste.
“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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