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Dessert

Iceland Moss Jelly

A jelly made from Iceland moss boiled in water and sweetened with sugar, then strained and served cold.

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

Ingredients

Directions

Prepare

  1. Wash the Iceland moss in cold water.

Make the jelly

  1. Boil the moss in 1 quart of water until it becomes very thick.

  2. Add white sugar until it reaches your desired sweetness.

  3. Strain the mixture through a cloth.

Serve

  1. Serve cold.

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 polysaccharides thicken and set the water into a jelly as it boils.
White sugar
Adds sweetness and balances the mild, earthy flavour of the moss.

The step that matters

Boil the moss until very thick. The moss must be boiled long enough for its gel-forming polysaccharides to dissolve and thicken the liquid. Stopping early leaves a runny result, and the thickened liquid should be strained while it is still hot.

“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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