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Iceland Moss and Bitter Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Irish moss and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 98 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Iceland Moss and Bitter Jelly

Ingredients

Directions

  1. Combine Iceland moss and Irish moss in a pot with milk.

  2. Boil slowly for 45 minutes.

  3. Strain the mixture through muslin.

  4. Dissolve Huxham's tincture in water and add to the strained mixture.

  5. Take 1 dessert spoonful frequently throughout the day.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Irish moss + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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