Iceland-moss Jelly Recipe

Boil four ounces of Iceland moss in one quart of water very slowly for

one hour, then add the juice of two lemons and a bit of rind, four

ounces of sugar, and a gill of sherry; boil up, and remove the scum from

the surface; strain the jelly through a muslin bag into a basin, and set

it aside to become cold; in which state it may be eaten, but it is far

more efficacious in its beneficial results when taken warm. The use of

Iceland moss jelly is strongly recommended in cases of consumption, and

in the treatment of severe colds, catarrhs, and all phlegmatic diseases

of the chest.

Vote