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Dessert

Iceland Moss Jelly

A gelatinous dessert made from Iceland moss boiled in water, served with milk or wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Iceland Moss Jelly

Ingredients

Directions

Prepare

  1. Wash and bruise the Iceland moss.

  2. Soak the moss in tepid water overnight.

Cook and strain

  1. Dry the moss and boil it in a saucepan with 1 quart of water until reduced by half.

  2. Strain the mixture through a sieve.

Serve

  1. Serve with milk, wine, or flavored syrup.

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 gel-forming starch thickens the water into a jelly as it boils and then cools.

The step that matters

Boiling until reduced by half. Boiling concentrates the gel-forming compounds released from the moss. If it is reduced too little, the liquid may stay too thin to set into a jelly.

“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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